Citron Pickle | Citron, Green Chilli Pickle

Citron Pickle | Citron, Green Chilli Pickle– with step by step photos, description and video of the recipe is here. Easy and spicy Citron Pickle recipe using bird eye chilli. Best served with paratha’s, curd rice etc. Tangy spicy Citron pickle tastes great with roasted and ground spice powders, that adds the additional burst of flavours.

Firstly, Pickles are the flavourful condiment to go along with main meals. Citron pickles are easy to make and will be ready in few days. Instead of Citron you can use lemon, if citron is not available. Citron pickle is so refreshing and enhances the taste of your meal.

What is Citron?

Citrons are one the earliest fruits among the citric group, falls somewhere between lemon and orange and the unripe ones are referred to as Narthangai in Tamil, Heralekayi in Kannada. It is large lemon like fruit with thick aromatic rind, usually preserved.

Citrons are high in Vitamin C, it has a very strong sour taste and the skin of the citron is thick green in colour. The one I used here is the citron which is ripe, so it is yellow in colour.

It removes impurities from the blood and cleanses the blood. It is also good for your stomach too as they help to heal your stomach ulcer and wonderful natural remedy to balance the acid secretions in the gut, therefore helps in good digestion.

Citron Pickle | Citron Green Chilli Pickle,

Moreover, Citrons are usually converted to preserves either as a spicy pickles or a just dried salted pieces. These are also used for preparing the rasam. When you are preparing citrus based rasam, don’t boil them much, make sure you add them at the end, otherwise they tend to turn bitter.

Furthermore, Citrons are very familiar in southern part of India. Many of you must know about Uppu Narthangai. When we get flu or cold/cough, your mom must have served rasam rice with the dried salted narthangai. Most importantly, it aids in digestion removes the bitterness in the tongue during fever. It is also used for treating nausea, vomiting.

Pickling Citron

Best and easy way to pickling citron is chop it into pieces. In a jar, add a layer of citron pieces, add a layer of rock salt on that. Again a citron pieces, and rock salt. Follow this easy recipe for preparing Narthangai Oorugai/Citron pickle.

You can also make use of Lemon, Amla/ Indian gooseberry, Raw mango etc instead of Citron.

How to store pickle for longer time?

Store pickles in a glass bottles, in a cool and dry places. Make sure you put the seasoning on top of the pickle. Oil acts as a preservative. You can also use vinegar instead of oil. But here in this recipe I have put seasoning using Oil.

Finally, For many centuries citron’s fragrant essential oil has been used in perfumery, the same oil that was used medicinally for its antibiotic properties. 

Before going to the recipe, I would like to highlight some of the other recipes here.

Drumstick Leaves Chutney | Moringa Chutney,

Curry Leaves Chutney Powder,

Fresh Turmeric Root Curry,

Banana Stem Salad,

CITRON PICKLE | LEMON GREEN CHILLI PICKLE RECIPE VIDEO : 

SUGGESTED WATCH : Curry Leaves Chutney Powder | Karuveppilai Podi

RECIPE CARD FOR CITRON PICKLE | LEMON GREEN CHILLI PICKLE : 

Citron Pickle | Citron Green Chilli Pickle

Easy and spicy Citron Pickle recipe using bird eye chilli. Best served with paratha's, curd rice.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Resting time 7 days d

Total Time 20 minutes mins

Course Pickle

Cuisine Indian, South Indian

Servings 1 jar

Ingredients

  

• 2 Citron (Narthangai)
• 1/2 to 3/4 Cup Salt as required

For the Masala

• 1.5 tsp Fenugreek seeds
• 1 tsp Mustard seeds
• 1 TBSP Bird Eye chilli
• 1.5 tsp Cumin
• 1/4 tsp Asafoetida (Hing)
• 1 tsp Turmeric powder

For Seasoning

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1/4 tsp Cumin
• 1/4 tsp Asafoetida (Hing)

Instructions

 

• Wash and clean the citron, wipe them dry. There should be no moisture on the Citron. Take 2 citrons. 
• Chop it into small pieces.
• In a glass jar, add a layer of citron lemon pieces. 
• Add a layer of rock salt.
• Again add a layer of Citron lemon. 
• Then add a layer of rock salt.
• Repeat the same process. 
• Close the lid tightly. 
• Allow it to rest for 5 days in a cool dry place.
• After 5 days mix everything well.
• Close the lid and keep it for 2 more days. Finally after 7 days prepare the masala and mix with salted citron.
• For Preparing the masala, in a pan take 1.5 tsp of fenugreek seeds. 
• Roast for 30 seconds (No Oil – Low Flame). 
• Then add 1 tsp of mustard seeds.
• Next add 1 tbsp of bird eye chilli. (Adjust the spice based on your taste)
• Roast for 5-10 seconds.
• Then add 1.5 tsp Cumin and roast for 30seconds. 
• Switch off the flame and cool it for sometime. 
• Once cooled, transfer to mixi jar.  
• Add 1/4 tsp Asafoetida (Hing). 
• Next add 1 tsp Turmeric powder. 
• Blend it into a coarse powder without adding water. 
• Once powdered, make sure there are no lumps. 
• Mix the salted citron lemon and spice mixture. (Have reserved half the quantity for preparing Citron pickle with red chilli).
• Coat well with spice mixture.
• Transfer to the glass jar for storing. 
• For Seasoning (it increases the shelf life of pickle). 
• Heat 1 tsp of Oil. 
• Once the oil is heated, add 1/2 tsp mustard seeds. 
• Then add 1/4 tsp cumin and 1/4 tsp asafoetida. 
• Roast it well.
• It will start to splutter. Then switch off the flame. 
• Allow it to cool for sometime. 
• Put the seasoning on top of the pickle. 
• Close the lid tightly.
• Store in s cool dry place. 
• Citron & green chilli pickle is ready to serve. 

Video

Notes

HOW TO MAKE CITRON PICKLE WITH STEP BY STEP PHOTOS: 

1. Wash and clean the citron, wipe them dry. There should be no moisture on the Citron. Take 2 citrons. 
   
2. Chop it into small pieces.
3. In a glass jar, add a layer of citron lemon pieces.
4. Add a layer of rock salt.
5. Again add a layer of Citron lemon.
6. Then add a layer of rock salt.
7. Repeat the same process.
8. Close the lid tightly.
9. Allow it to rest for 5 days in a cool dry place.
10. After 5 days mix everything well.
11. Close the lid and keep it for 2 more days. Finally after 7 days prepare the masala and mix with salted citron.
12. For Preparing the masala, in a pan take 1.5 tsp of fenugreek seeds.
13. Roast for 30 seconds (No Oil – Low Flame).
14. Then add 1 tsp of mustard seeds.
15. Next add 1 tbsp of bird eye chilli. (Adjust the spice based on your taste)
16. Roast for 5-10 seconds.
17. Then add 1.5 tsp Cumin and roast for 30seconds.
18. Switch off the flame and cool it for sometime.
19. Once cooled, transfer to mixi jar.
20. Add 1/4 tsp Asafoetida (Hing).
21. Next add 1 tsp Turmeric powder.
22. Blend it into a coarse powder without adding water.
23. Once powdered, make sure there are no lumps.
24. Mix the salted citron lemon and spice mixture. Coat well with spice. 
25. Transfer to the glass jar for storing.
26. For Seasoning (it increases the shelf life of pickle).
27. Heat 1 tsp of Oil.
28. Once the oil is heated, add 1/2 tsp mustard seeds.
29. Then add 1/4 tsp cumin and 1/4 tsp asafoetida.
30. Roast it well.
31. It will start to splutter. Then switch off the flame.
32. Allow it to cool for sometime.
33. Put the seasoning on top of the pickle.
34. Close the lid tightly.
35. Store in s cool dry place.
36. Citron & green chilli pickle is ready to serve.

Keyword Citron Pickle, Easy Pickle recipe, Lemon Pickle

TIPS & VARIATIONS:

1. Firstly, you can use both ripe or unripe Citron for preparing this pickle.
2. You can make use of lemons, for this pickle recipe. If Citrons are not available.
3. Most importantly, make sure that your cutting board, workspace, and hands are clean and well dried before proceeding. This will ensure that you do not contaminate the jar of citron pickle during the pickling process.
4. Keep it in a cool dry place during the pickling process. 
5. While adding the seasoning, don’t add the hot oil to the pickle.
6. Putting the seasoning increases the shelf life of pickle. Or else you can make use of vinegar.
7. And the preference of oil is upto you. I have used sunflower oil here so that oil smell should not overpower the taste of pickle.
8. Finally, Store in a glass jar or in an airtight container for storing the pickle.

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