Narthangai Pickle Recipe

By | Published | Pickles | One Comment

Chopped Narthangai – 6 cups

Mix together:
Rock Salt – 1/2 cup (powder this in a mixie)
Turmeric Powder – 1 tsp

1. Wash narthangai and spread on a cloth to remove excess moisture. Cut narthangai into 1 1/2 inch square pieces.
2. In a dry jar put handful of chopped narthangai, little salt, turmeric powder moisture. Alternate pieces and powder in the jar until everything is used up.
3. Shake well. Tie with a thin clean muslin cloth.
4. Mix once everyday for another 30 days without fail.
5. After a month as per requirement boil water and allow to cool. (approx 1/2 litre)
6. Add this water to narthangai and keep it under hot sun for 3 hours.
7. While adding water, mix 1/4 cup of red chilli powder, 1 tsp. of asafoetida powder and keep under hot sun. (according to taste)

Feel free to comment or share your thoughts on this Narthangai Pickle Recipe from Awesome Cuisine.

One thought on “Narthangai Pickle

  1. meera said on June 21, 2010 at 9:19 pm

    wow sounds interestiing … tasty pickle without oil !!! But i am skeptic about the water part … so let me try it !!!

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