Salt Narthangai, also known as Salted Citron or Uppukandam, is a traditional South Indian pickle made from the fruit of the citron tree (narthangai in Tamil). The preparation involves cutting the citron fruit into small pieces, which are then mixed with a generous amount of salt and sometimes a bit of turmeric. The salted citron pieces are then sun-dried for several days or weeks until they become shriveled and dehydrated. This process enhances the shelf life of the fruit and concentrates its flavors. Salt Narthangai is typically used as a tangy, salty condiment to accompany rice, curd rice, and other South Indian dishes, offering a burst of citrusy flavor with a salty tang.
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Rs.30/- 100 GmsContents
Salt Narthangai, also known as Salted Citron or Uppukandam, is a traditional South Indian pickle made from the fruit of the citron tree (narthangai in Tamil). The preparation involves cutting the citron fruit into small pieces, which are then mixed with a generous amount of salt and sometimes a bit of turmeric. The salted citron pieces are then sun-dried for several days or weeks until they become shriveled and dehydrated. This process enhances the shelf life of the fruit and concentrates its flavors. Salt Narthangai is typically used as a tangy, salty condiment to accompany rice, curd rice, and other South Indian dishes, offering a burst of citrusy flavor with a salty tang.