Dabbakaya Pickle Recipe: Authentic Andhra Citron Pickle

 

Dabbakaya Pickle

The tangy, spicy Indian citron pickle from Andhra kitchens

Dabbakaya (Indian citron) is a large, thick-skinned citrus fruit used extensively in Andhra pickles. Its mild tang and unique aroma make it perfect for pickling. This traditional recipe combines diced citron with fiery red chili, mustard, and fenugreek, preserved in sesame oil.

The pickle is known for its crunchy texture and long shelf life. It's a favorite side with rice and ghee, or even as a spicy accompaniment to curd rice.

⏲️ Prep: 30 mins ☀️ Sun-dry: 2-3 days 🍽️ Makes: 1 kg 🔥 Spice level: Hot 📅 Shelf life: 6-8 months

🧂 Ingredients

• 1 large Dabbakaya (Indian citron), about 1 kg
• ½ cup red chili powder (Guntur variety preferred)
• ¼ cup mustard seeds, coarsely ground
• 2 tbsp fenugreek seeds, roasted and powdered
• ½ cup salt (rock salt)
• 1 tsp turmeric powder
• 1½ cups sesame oil (gingelly oil)
• 1 tsp asafoetida (hing)
• Few curry leaves (optional)

📌 Choose a firm, unripe citron with thick skin. Wash and dry thoroughly.

📝 Method

Step 1 Cut the citron into small bite-sized pieces (with peel). Remove seeds if any.

Step 2 In a large bowl, mix the pieces with salt and turmeric. Transfer to a clean glass jar, cover with muslin cloth, and sun-dry for 2 days. Shake once daily. The pieces will soften and release some moisture.

Step 3 After sun-drying, drain any excess water (if present).

Step 4 In a small bowl, combine red chili powder, ground mustard, fenugreek powder, and asafoetida.

Step 5 Heat sesame oil until smoking, then cool completely. Never add hot oil - it will cook the spices.

Step 6 Add the spice mix to the citron pieces and mix well. Pour the cooled oil over and add curry leaves if using. Mix thoroughly with a clean, dry spoon.

Step 7 Transfer back to the jar, cover, and keep in a warm place for 3-4 days, stirring daily. The pickle is now ready. Store in a cool, dark place; refrigeration extends shelf life.

💡 Pro Tips for perfect Dabbakaya pickle

• Sun-drying is essential - it removes excess moisture and enhances keeping quality.
• Always use a dry spoon to prevent spoilage.
• The pickle tastes best after a week of maturing.
• If you prefer less oil, you can reduce slightly, but oil acts as a preservative.
• Add a few garlic cloves for a flavor variation (Vellulli Dabbakaya).

🍈 What is Dabbakaya?

Dabbakaya (Citrus medica), also known as Indian citron or rough lemon, is a large citrus fruit with a thick, bumpy rind. It's less juicy than lemons but has a distinct mild sourness and aroma. In Andhra, it's prized for pickling because the rind stays crunchy even after prolonged storage.

🌶️ Regional variations

Dabbakaya pickle is made across Andhra with slight twists:

• Coastal Andhra: Uses more mustard and sesame oil, sometimes with garlic.
• Rayalaseema: Extra spicy with Guntur chili and a hint of jaggery.
• Telangana: Often includes curry leaves and a pinch of fenugreek.

🍚 How to serve

This pickle is incredibly versatile:

• Mix with hot rice and ghee - a classic combination.
• Serve alongside pesarattu or upma for breakfast.
• Add a spoonful to curd rice for a tangy kick.
• Use as a side with biryani or pulav.

🧺 Storage and shelf life

Properly made Dabbakaya pickle can last 6-8 months without refrigeration if stored in a cool, dark place. Always use a dry spoon. Ensure the top layer is covered with oil - add a little more if needed. Refrigeration after opening is recommended for prolonged freshness.

❓ Frequently asked questions

Q: Can I use regular lemons instead of citron? A: No, the texture and flavor are different. Citron has a thicker rind that stays crunchy.

Q: Why did my pickle become soft? A: Insufficient sun-drying or moisture in the jar can cause softening. Ensure thorough drying.

Q: Is Dabbakaya pickle vegan? A: Yes, all ingredients are plant-based.

Q: Can I reduce the spice level? A: Use milder chili powder (like Kashmiri) or reduce quantity.

Cut citron, salt and sun-dry, mix with spices and oil, mature.

Dabbakaya pickle, citron pickle, Andhra pickle, Indian pickle, spicy pickle

📖 Authentic Andhra recipe · Updated