Narthangai Pickle

Ingredients:

1. Citron/Narthangai/Herlekayi - 2 or 3
2. Red chillies - around 10 Guntur chillies + 4-5 Byadagi
3. Gingelly oil - 5-6 tsp.
4. Fenugreek/Methi seeds - 1-2  tsp
5. Mustard seeds - 1/2 tsp.
6. Turmeric powder - 1/2 tsp.
7. Rock salt - 2 tsp. (Adjust as per taste)
8. Hing/Asafoetida - 1 inch solid piece

Procedure:

1.  Wash and clean the Narthangai. Wipe with a towel and cut into 1 cm cubes. Remove the seeds while chopping.
2.  Add rock salt to the pieces and toss well. Keep covered for 24-48 hours, stirring once in 12 hours. If the Narthangai is not fleshy, you may to wait for 2 more days. The salt will get absorbed, the Narthangai will become tender and will leave out more juice.
3. Dry roast the methi seeds and keep aside.
4. In half tsp. of oil, roast the asafoetida and keep aside.
5. In the same pan fry the red chillies 
6. Powder the above in a dry mixer.
7. In a pan heat the oil. When he oil is hot, add mustard seeds. When the mustard seeds crackle, switch off. Add the turmeric powder and the ground powder above.
8. Pour this into the soaked Narthangai and stir well.
9. Soak it for 3-4 more days at room temperature and start using it.
   
   
   
   
   
   
   
   
   
   
   
   

Chettinad Khara Chutney

This is a recipe taken from kannammacooks. Adding it here for easy bookmarking.

Keep the following ready - 2 onions chopped into big chunks. 2-3 tomatoes chopped into big chunks. 10 pods of garlic - peeled. You can microwave the garlic for around 20 seconds for easy peeling. 3-4 red chillies.
In a 2-3 litres cooker, add 4-5 spoons of gingelly oil, add all the above ingredients, a small piece of tamarind (one inch strip), a small piece of jaggery and pressure cook for 3 mins or until the first whistle.
Release pressure and grind with required amount of salt.
Chutney is ready.