Narthangai, or the wood apple, is a unique fruit with a hard, woody shell concealing a sweet and tangy pulp. Its distinctive flavor makes it a star ingredient in many South Indian cuisines, especially pickles. This authentic Narthangai pickle recipe captures the essence of this incredible fruit, transforming its natural sweetness into a spicy, tangy delight that perfectly complements rice, dosa, or idli. Forget the bland, store-bought versions – this recipe guarantees a homemade pickle bursting with vibrant flavor and a satisfying crunch.
This easy-to-follow recipe will guide you through each step, from preparing the wood apple to achieving the perfect balance of spices. We’ll use readily available ingredients and simple techniques to ensure a successful and delicious pickle, even for first-time pickle-makers. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more!
Tools Needed
- Pan
- Lid
- Mixer
- Frying pan
Ingredients
- Narathangai (Indian lime): 8 (approx. 1 kg)
- Water: 2 glasses
- Turmeric powder
- Salt
- Mustard seeds
- Sesame oil
- Grated coconut
- Vinegar: 1 spoonful (optional)
Step-by-Step Instructions
Step 1. Prepare the Narathangai
- Wash the narathangai thoroughly and place them in a pan. Add two glasses of water, cover with a lid, and cook until all sides are well cooked. Drain the water and let it cool.
- Once cooled, cut the narathangai into small pieces. Remove the seeds and grind the pieces into a coarse powder using a mixer.
Step 2. Roast and Season the Narathangai Powder
- In a frying pan, dry roast the narathangai powder until fragrant.
- Add turmeric powder, salt, and stir well.
- Add the roasted narathangai powder to a bowl. Add a little more salt to taste, and optionally, one spoonful of vinegar to prevent spoilage.
Step 3. Prepare the Tempering
- Heat sesame oil in a pan, add mustard seeds and fry until they splutter.
- Add the grated coconut and fry until well combined.
Step 4. Combine and Finish
- Immediately add the fried coconut mixture to the narathangai powder mixture. Stir well.
- The spicy and sour Narathangai pickle is ready!
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Narathangai is available in all seasons.
- The juice of narathangai is beneficial for health. Pregnant women drinking it may experience a healthier delivery, reduced vomiting, and increased appetite.
- Adding vinegar is optional, but it helps preserve the pickle longer.
- Using sesame oil enhances the flavor and helps preserve the pickle longer.
Nutrition
- Calories: approximately 200-250
- Fat: 15-20g
- Carbs: 10-15g
- Protein: 1-2g
FAQs
1. Can I use store-bought wood apple pulp instead of fresh fruit?
While you can, fresh wood apple offers the best flavor and texture. Store-bought pulp might be slightly less intense.
2. How long will the Narathangai pickle last?
Properly stored in a sterilized jar in the refrigerator, this pickle should last for at least 2-3 months.
3. Can I adjust the spice level?
Absolutely! Reduce or increase the amount of chilies according to your preference. You can also adjust other spices to your liking.
This authentic Narathangai pickle recipe delivers a vibrant and flavorful experience, showcasing the unique taste of the wood apple. Enjoy the satisfying crunch and delightful spice balance that will elevate any meal. Now go ahead and savor the fruits (or rather, the pickle!) of your labor!