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Narthangai Pachadi | Citron Pickle Recipe

Narthangai Pachadi is sweet, spicy, slightly bitter condiment from South of India. It is also known as narthangai pickle, citron pachadi which is popular in and around south of India. Narthangai pachadi is made with citron, onions. Spices, tamarind and jaggery. Learn how to make this delicious homemade citron pachadi easily at home with step wise pictures and video.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 123kcal

Equipment

  • Cooking pot

Ingredients

For Tempering

  • ¼ cup Gingelly Oil (Indian Sesame Oil)
  • 1 tsp Mustard seeds
  • ½ tsp Fenugreek seeds
  • 2 sprig Curry leaves
  • 1 tsp Cumin Seeds
  • 1 no Dry red chilli

For pachadi

  • 2 large Narthangai | Citron remove seeds and cut into small pieces
  • 1 large Onion chopped finely
  • 3 no Green Chilli chopped finely
  • 1 tsp Turmeric powder
  • 1 tbsp Chilli powder
  • 1 tbsp Coriander powder
  • 4 tbsp Tamarind pulp
  • 2 cups Water
  • ½ cup jaggery or to taste
  • Salt to taste

Instructions

  • Wash and chop the Narthangai whole into tiny pieces. Discard the seeds as it might make the pachadi bitter. Take this in a bowl along with the citron juice, peel and flesh.
  • Heat oil in a Kadai. Add in the tempering spices and let them sizzle for 10 to 30 seconds.Add in onions, green chillies and sauté for 3 to 5 minutes. Add in turmeric powder and the chopped Narthangai and mix well. Sauté this on medium high heat for 5 minutes till the Narthangai starts to cook down and shrink. Cover and cook until the fruit starts to soften. Make sure you stir in between. It will take 10 to 15 minutes till Narthangai is cooked.
  • Now add in chilli powder, coriander powder, and mix well. Pour in tamarind juice and cook this covered for 10 mins till the Narthangai is cooked completely. Once the citron is cooked. Add in salt and jaggery and mix well, cook this for another 5 to 10 mins until thickens. Once it gets thick, take it off the heat and allow it to cool completely.
  • Store in an air tight glass jar in fridge and use as needed.

Video

Notes

  • You can follow the same recipe and use orange, lemon or any citrus fruits.
  • Taste and adjust jaggery and tamarind as per your taste. 
  • You can add more green chilies if you like your pachadi spicy.
  • Gingelly oil is preferred in this recipe, but you can use any oil. Use good amount of oil because it preserves the Pachadi for longer time.
  • Make sure you remove the seeds from the fruit, else it will make the pachadi bitter.
  • Salt and jaggery is added only when the citron fruit is cooked completely in the end for texture. 
  • The whole dish can we cooked in a pressure cooker which will reduce the cooking time in half. Check recipe below. 

How to make Narthangai Pachadi in pressure cooker

  • Heat oil in a pressure cooker. Add in the tempering spices and let them sizzle for 10 to 30 seconds.
  • Add in onions, green chillies and sauté for 3 minutes. Add in turmeric powder and the chopped Narthangai and mix well. Sauté this on medium high heat for 10 minutes till the Narthangai starts to cook down and shrink. 
  • Now add in chilli powder, coriander powder, and mix well. Pour in tamarind juice and cover the pressure cooker. Pressure cook for 1 whistle, let the pressure release by itself, open the cooker and check whether the Narthangai is cooked completely. Once the citron is cooked. Add in salt and jaggery and mix well, cook this for another 5 to 10 mins until thickens. Once it gets thick, take it off the heat and allow it to cool completely. 
  • Store in an air tight glass jar in fridge and use as needed. 

Nutrition

Serving: 1servings | Calories: 123kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 20mg | Potassium: 97mg | Fiber: 2g | Sugar: 14g | Vitamin A: 268IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg
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