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.
