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.