Kadarangai Pickle - Wild Lemon Pickle - Vadukapuli Naaranga Pickle - Simple and tasty Pickle

I wanted to try out narthangai Pachadi  and rice so I asked my mum to bring some when she visited me. But she brought Kadarangai instead. When she brought it, it was green in color. I left it out for few days and it became fruit. I was wondering what to do with that and my helper suggested Pickle. This pickle tasted awesome and pretty much everyone enjoyed it so much  that it got over within a week
Kadarangai - 4 cups when cut into 1 inch pieces
Green chillies - 10 (slit into 2)
Dry Red chillies - 10 (broken into pieces)
Red Chilli powder - 1 teaspoon (if required)
Salt to taste
Curry leaves - 15-20
Mustard seeds - 1 teaspoon
Jaggery- 1/4 kg
Urad dhal - 2 teaspoon
Chana dhal / Bengal gram dhal - 2 teaspoon
Gingerly oil - 1/4 cup
Asafoetida - 1/2 teaspoon


Heat the pan and add oil. When it is hot add mustard seeds let it pop. Add urad dhal, Bengal gram dhal, curry leaves. Fry till dhals are brown in color Add Red chilli powder.
Add Kadarangai  and 1/2 cup of water let it boil. Add jaggery and let cook
When it is done switch it off. 
Once cool down store it in air tight container. This tastes great 2 days later.