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Kambili naranga achar
Pickled pomelo is spicy yet tasty addition to your Southindian meals.
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Prep Time
20
minutes
mins
Cook Time
5
minutes
mins
Course
Pickles
Cuisine
Asian, Baby toddler food, Fusion, gluten free, One pot, Summer, Vegan, Vegetarian
Servings
10
Ingredients
1x
2x
3x
1
cup
pomelo
peeled and arils separated
salt to taste
1
tbsp
red chili powder
For tempering the pickle
1
tsp
Sesame oil
1/4
tsp
mustard seeds
1/4
tsp
fenugreek seeds
4-5
curry leaves
Instructions
Segment the pomelo and separate out the arils.
Add this to a mixing bowl with the salt and the red chilli powder.
Mix it gently and set it aside.
Set the frying pan to heat, add the oil and the ingredients for tempering, except the curry leaves.
When the mustard splutters add the curry leaves and remove it from heat.
Let this cool for a few minutes and then add to the pickled pomelo mix in the bowl.
Mix well and transfer to a sterilized bottle.
The pickle is instantly ready.
Notes
Store the pickle in the refrigerator for up to two weeks. The pickle tastes amazing with
parippu curry
and rice,
Oats bagalabath
or with
payaru kanji
.
Keyword
no cook recipes,, Pomelo recipes
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