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+ servings

Kambili naranga achar

Pickled pomelo is spicy yet tasty addition to your Southindian meals.
Prep Time 20 mins
Cook Time 5 mins
Course Pickles
Cuisine Asian, Baby toddler food, Fusion, gluten free, One pot, Summer, Vegan, Vegetarian
Servings 10


  • 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


  • 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.
    kambili naranga achar , pickled pomelo.


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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