Kadarangai Pickle

Posted by Srivalli | Tuesday, May 25, 2010 | , , , , | 9 comments »

It is called wild lemon in English different from Citron  called Narthangai in Tamil. This one has got unique taste apart from the sour taste. The skin is thick and if you taste once this pickle, it is hard to ignore. In Chennai during seasons you get fully riped fresh ones in the market.

Though the ingredients are same for all pickles, there are different ways to prepare. I followed the traditional way of soaking them in salt till they become tender. The other way is the whole lemon is roasted in oil and then cut into pieces. It will give a slight bitter taste. Since this wild lemon is not sour enough for pickles, to enhance the sour taste some add tamarind but I prefer to add lemon juice.

Recipe: Kadarangai Pickle
Recipe Level: Easy/Beginner
Recipe/Post by: Viji


3 big kadarangai/wild lemons
3-4 tbsp of salt
4 tbsp lemon juice

Wash and wipe them with kitchen towel. Prepare two clean sterilized bottles. Dry them well. Cut the lemons into small cubes after removing the seeds. Layer the cubes with salt and add the juice also to it. Keep it in sun for a week stirring daily evening and morning. My mom will never touch the pickles before taking bath.

Once it is soft and juicy, prepare the spices for it.

3 tsp fenugreek seeds

2 tsp mustard seeds
1 small size hing/asafetida

Dry roast them and powder it< 3-4 tbsp red chili powder (either home made or store bought)

1 tsp turmeric powder
1 small cup oil
1 tsp mustard seeds for tempering

In a bowl take the soaked lemons. Spread the red chili powder and turmeric powder on top of it. In a skillet heat the oil and temper the mustard seeds. Pour the hot oil on top of the chili powder. Mix well immediately. Add the fenurgreek powder and mustard powder and mix well. Adjust the salt and hotness by tasting. Store this in the same bottle.

If you have added enough oil to stand on top of the pickle, it need not be refrigerated. Or else refrigerate. A tasty one goes well with any rice, or stuffed parathas.

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  1. Shabs.. // 25 May 2010 at 16:21  

    Wow....that looks so good! Even though Iam not a pickle person, i love some pickles!...And btw, i have nevere even heard of that lemon!Thanks for the info.

  2. Rachana Kothari // 25 May 2010 at 18:48  

    Wow!!! Whata mouthwatering pickle recipe :) I love it!

  3. Madhuri // 25 May 2010 at 19:13  

    Pickle looks perfect.
    Long time I have been planning to make this at home but not sure about the procedure... I will follow yours. Thanks a lot for sharing it.

  4. Mriganayani // 25 May 2010 at 20:55  

    Pickle looks really good! Making pickles is so overrated. I used to think its a big deal to make pickles but it is indeed very easy if you follow a few key steps. I like that you've mentioned this is a beginners recipe!

  5. Hari Chandana // 25 May 2010 at 21:53  

    Mmm.. yummyy.. looks tasty and tangy.. Lovely recipe.. thanks for sharing!!

  6. Priya (Yallapantula) Mitharwal // 25 May 2010 at 23:57  

    Wow, is that mouth-watering or what, i mean simply wonderful looking pickle. What a color, so tempting, great job !!!

  7. Sumi // 26 May 2010 at 04:42  

    love this pickle, much similar to Narthangai. While growing up, never had a meal without this or the Narthagai pickle.Yummy

  8. rekhas kitchen // 1 June 2010 at 12:18  

    Mouthwatering pickle recipe it is called Dabbakai in Telugu.

  9. Rajiv Subrahmanyam // 4 January 2013 at 06:48  

    There is conflicting info about the botanical names of Kadarangai and Narthangai. According to this source (https://groups.google.com/forum/?hl=en&fromgroups=#!topic/indiantreepix/M6EPPXFlRyo), Kadarangai = Citron (Botanical: Citrus Medica), and Narthangai = unripe fruit of Bitter Orange (Botanical: Citrus aurantium). From what I have seen, Kadarangai does indeed resemble the pictures of citron.