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Naranga Achar (Kerala-Style Lemon Pickle) recipe

Naranga Achar (Kerala-Style Lemon Pickle)

by Leena Kohli (@leenakohli)
Prep Time
20min
Cook Time
30min
Total Time
50min
IndianSideCondimentVegetarianVegan

Naranga pickle, also known as lemon pickle, is a favourite topping in South Asian meals. It's made by mixing lemon pieces with spices, salt, and oil, creating a zesty and tasty mix. The sour lemons and fragrant spices create a mouthwatering taste that complements a variety of dishes.

You can have Naranga pickle with rice, bread, or curries, adding extra flavour to your food and helping with digestion. It's also packed with vitamin C, making it healthy and tasty. This pickle is easy to make and a great way to bring South Indian flavours into your home. It's a fun and simple recipe for anyone to try.

Ingredients

20 Servings
(1 serving = 1 piece of lemon pickle)

For Steaming the Lemon

  • 1kg
    Lemons
  • 5tbsp
    Salt (divided)

For Tempering

  • 200mL
    Sesame Oil
  • 1tsp
    Fenugreek Seeds
  • 4
    Clove
  • 1/2tbsp
    Black Mustard Seeds

Additional Ingredients

  • 1cup
    Garlic cloves, chopped
  • 1/2cup
    Ginger, chopped
  • 6
    Green Chillies chopped
  • 2sprigs
    Curry Leaves

Spices

  • 1/2tsp
    Turmeric
  • 7tbsp
    Kashmiri Red Chilli Powder
  • 1/2tsp
    Asafoetida (Hing)
  • 3tbsp
    Sugar
  • 4tbsp
    White Vinegar
  • 1/2cup
    Water

Method

Steaming the Lemon

  1. Thoroughly wash the lemons. Steam them on medium-high heat until soft, approx. 10-15 minutes. Allow them to cool, then slice each lemon into eight pieces. Add salt, mix and set aside.

    Step 1.1: Thoroughly wash the lemons
    Step 1.2: Thoroughly wash the lemons

Tempering

  1. Heat the sesame oil in a large pan over low-medium heat. Once hot, add the fenugreek seeds, cloves, and black mustard seeds, allowing them to crackle.

  2. Add the chopped garlic, ginger, green chillies, and curry leaves to the pan. Sauté until they begin to turn golden.

    Step 2.1: Add the chopped garlic, ginger, green chillies, and curry leaves to the pan
  3. Reduce the heat and stir in the turmeric, red chilli powder, and asafoetida, ensuring they mix well with the oil and do not burn.

  4. Mix in the sugar, the remaining 3 tablespoons of salt, white vinegar, and water. Let the mixture simmer for about 5 minutes to meld the flavors together.

    Step 2.1: Mix in the sugar, the remaining 3 tablespoons of salt, white vinegar, and water
  5. Add the cut lemon pieces into the pan, ensuring they are well-coated with the spiced oil mixture.

    Step 2.1: Add the cut lemon pieces into the pan, ensuring they are well-coated with the spiced oil mixture
  6. Continue to cook on low heat for 8-10 minutes until the pickle thickens slightly.

    Step 2.1: Continue to cook on low heat for 8-10 minutes until the pickle thickens slightly
  7. Remove the pan from the heat and let the pickle cool completely. Transfer to sterilized jars and let the pickle rest for 3-4 days to allow the flavors to deepen before consumption.

  8. Store the pickle in a cool, dry place. It can be refrigerated to extend its shelf life.

Tips & Tricks

  1. Adjust the salt and spices to taste.

  2. The oil acts as a preservative; ensure there is a layer of oil over the pickle in the jar to prevent spoilage.

  3. Properly stored, the pickle can last for several months.

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Recipe by

Leena Kohli

(@leenakohli)

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