Simple Steps to Make Narthangai Citron Pickle

Narthangaiis a variety of lemon with a thick skin and green color. There are two types of pickles one is the regular citron pickle with chili powder and the other is the dried version only with salt. The dried version is more popular and is obtainable in big stores

INGREDIETNS:-

a. Three to four Narthangai

b. 4 tablespoon  Salt

c. 3-4 tablespoon  Chili powder

d. 1/4 tablespoon  Turmeric powder

e. 1/8 tablespoon  Asafoetida

f. 2 tablespoon  Gingerly Oil

g. 1 tablespoon  Mustard seeds

h. 1/8 tablespoon  fenugreek powder

METHOD:-

1. Chop the Narthangai into little items, add stone salt mix with dry scoop and keep it protected for 3-4 periods. This is to create your skin layer of the narthangai smooth. Every day two times just mix the narthangai. Keep it in a cup or clay dish.

2. After 4 periods your skin layer color would have improved and become smooth. You have to add spicy pepper powdered, turmeric powdered and dry cooking fenugreek powder.

3. Heat oil in a tiny pan crackle mustard plant seeds. 

4. When the mustard plant seeds crackle add asafoetida and include it over the narthangai.

5. Mix well and provides few time to pay.