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naranga achar kerala lemon pickle

Naranga Achar | Kerala Lemon Pickle


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Description

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


Ingredients

Scale
  • 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

Instructions

  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.
  • Category: Pickle
  • Cuisine: Kerala