Kerala Style Lemon Pickle (Naranga Achar) made using lemon (yellow lime) and spices.
Prep Time20mins
Cook Time15mins
Total Time35mins
Course: Condiment
Cuisine: Kerala
Servings: 1Jar (200ml Jar)
Ingredients
MAIN INGREDIENTS
10Small Yellow Lime or lemonapprox. 2 cups cut pieces
1tbspChopped Garlicor 9-12 cloves
4tspChilli Powder
¼tspTurmeric Powder
¼tspFenugreek Powder
1tspMustard Seeds (optional)coarsely ground
¼tspAsafoetida PowderHing
Salt - According to tasteapprox 2 ½ to 3 tsp + extra if needed
½tspSugar
1cupWater
TEMPERING INGREDIENTS
2tbspGingelly OilSesame Oil
1tspMustard seeds
1sprigCurry leaves
2Dried Red Chilliescut into pieces
Instructions
PREPPING TO MAKE NARANGA ACHAR
Wash all small yellow lime (lemon) and wipe them with a kitchen towel.
Steam the lemon in a steamer for about 10-15 minutes. Turn off the fire and remove the lemon from the steamer. Keep it aside for cooling.
Cut the lemon into quarters and then cut each quarter into a half along the length. While cutting, keep or hold the lemon in a plate or bowl to collect the juices.
TEMPERING AND SAUTEING SPICE POWDERS
Heat gingelly oil in a pan and splutter mustard seeds. Add dried red chilies, curry leaves and saute for a while.
Next, add garlic cloves or slices and saute till it is light brown in colour. Add chilli powder, turmeric powder, fenugreek powder and asafoetida powder.
Saute for 1-2 minutes, until the mixture turns a dark reddish brown and fragrant.
COOKING AND STORING LEMON PICKLE
Add water, bring to boil, reduce the flame to low and cook till the mixture is thick.
Add the cut lemon pieces, salt and sugar to this mixture, stir and mix well. Taste and add salt if needed.
Cover and cook for another 5-10 minutes in low flame. Turn off the flame and keep it covered till it cools.
Once cooled, store in a glass jar. Keep outside for two to three days for the flavours to set in and then refrigerate the pickle. The longer you keep pickles sealed and stored in a cool, dry place the better they taste. Longer they are allowed to blend in with the spices the more they absorb flavours and taste better.
Notes
STEAMING : Steaming makes the lemon very soft.
GARLIC CLOVES : Use small cloves from small garlic bulbs or sliced cloves from big bulb.