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naranga achar kerala lemon pickle

Naranga Achar | Kerala Lemon Pickle

  • Total Time: 0 hours


Tangy, spicy and a wee-bit bitter, Kerala Naranga Achar is great with rice and biriyani


  • 6 whole lemons
  • 8 garlic cloves, julienned
  • 1 tbsp ginger, finely chopped
  • 2 large green chilly, cut in roundels
  • ½ cup gingelly oil (sesame oil)
  • 1 tbsp mustard seeds
  • 2 tbsp chilli powder
  • 1 tbsp Kashmiri chilli powder
  • ¼ tsp fenugreek powder
  • A pinch of asafoetida
  • Salt, to taste
  • 2 sprigs of curry leaves
  • Water, to steam


  1. Wash and clean the lemons well.
  2. Steam them for about 10-15 minutes. Remove and pat dry with a kitchen towel.
  3. Cut the lemons in quarters and thereby, bite-sized pieces.
  4. Heat a tbsp of sesame oil and add the lemons. Saute for about five minutes, remove and keep aside.
  5. Add the remaining oil and mustard seeds. Thrown in garlic, ginger, green chili, and curry leaves. Saute until fried.
  6. In low flame, add the spice powders - red chili powder, Kashmiri chili powder, fenugreek powder, and asafoetida. Saute until well combined.
  7. Add lemon pieces and mix well.
  8. Season and cover a cook for a couple of minutes.
  9. Move to a glass pickle container when cooled. Use it after 2-3 days.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Pickle
  • Cuisine: Kerala