Dabbakaya Pickle Recipe

Dabbakaya Pickle Recipe


Dabbakaya Pachdi is traditional South Indian traditional Pickle dish preferred in most South Indian homes especially in Andhra Pradesh. Pickle/ Pachadi is normally consumed as first mudda. A typical Andhra meal would be incomplete without pickle / chutney.

This Dabbakaya chutney is traditionally eaten with hot rice and a dollop of ghee. This famous traditional pickle “Dabbakaya Pachadi/Citron Pickle”. “Dabbakya” is a very famous Andhra fruit which tastes similar to Lemon. This is a seasonal fruit, mostly in the month of August-November. It belongs to the citrus family. It looks like a lemon, but big in size. It has sour taste. The skin will be in bright yellow colour and is very rough and thick.

Dabbakaya fruit is also called Indian grape fruit and the pickle is closer to lemon pickle. Very few of this generation known about this dabbakaya fruit and pickle we are showing. Pachadi is traditional South Indian traditional dish preferred in most South Indian homes especially in Andhra Pradesh.

Pickle/ Pachadi is normally consumed as first mudda. A typical Andhra meal would be incomplete without pickle/ chutney.

Dabbakayalu 2 (normal size)
Turmeric powder 1/4 table Spoon
Salt 150 gms
Mustard seeds 1 Table spoon
Cumin seeds 1 Table Spoon
Red Chilly Powder 150 Grams
Hing 1 Pinch
Oil 5 Table Spoon
Garlic Few Pieces

Preparation method

Cut Dabbakaya into Small to medium Pieces

Add some Salt

Add Turmeric to Dabbakaya pieces

Mix Well and keep it for 2 Days in a glass Container

After 2 Days

Add Chilly Powder and Salt

Add cumin Seed Powder

Add Oil as Per Requirement

Transfer this pickle into a air tight glass or plastic container.

Serve it with hot hot rice and ghee.

For more Recipes visit https://www.youtube.com/channel/UCI216JPnCUdUe8_XITMxbGQ/videos