Citron Pickle – Heralehannina Uppinakayi

It is an acquired taste to enjoy the Citron Pickle as the bitterness can overwhelm you. Citron is known as Heralehannu in South Karnataka and Kanchihannu in North Karnataka.

Time Required: 10 Minutes

Ingredients:
1 Heralehannu / Citron
2 – 3 tbsp Chili Powder
2tsp Mustard Powder
1 tsp Roasted Fenugreek Powder
½ tsp Hing / Asafoetida
½ tsp Turmeric Powder
2tbsp Salt

For the seasoning:
1tbsp Oil
¼ tsp Mustard Seeds
A pinch of Turmeric Powder
A pinch of Hing / Asafoetida

Method:
Chop Citron into pieces. Add Salt and keep it aside for 2 days.

After 2 days, mix the rest of the ingredients and store in airtight containers and leave it aside for 20 days.

Keep stirring every two days using a dry spoon.

To Serve:
Remove pickle in a cup. Heat Oil and add Mustard Seeds and when they splutter add Turmeric powder and Hing. Pour this seasoning over the pickle and mix. Serve with curd rice.