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