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...
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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.
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.
Add the chopped garlic, ginger, green chillies, and curry leaves to the pan. Sauté until they begin to turn golden.
Reduce the heat and stir in the turmeric, red chilli powder, and asafoetida, ensuring they mix well with the oil and do not burn.
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.
Add the cut lemon pieces into the pan, ensuring they are well-coated with the spiced oil mixture.
Continue to cook on low heat for 8-10 minutes until the pickle thickens slightly.
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.
Store the pickle in a cool, dry place. It can be refrigerated to extend its shelf life.
Adjust the salt and spices to taste.
The oil acts as a preservative; ensure there is a layer of oil over the pickle in the jar to prevent spoilage.
Properly stored, the pickle can last for several months.
How do I make Naranga Achar (Kerala-Style Lemon Pickle) step by step?
To make Naranga Achar, start by washing and steaming 1 kg of lemons until soft. Slice them into eight pieces and mix with 5 tbsp of salt. In a pan, heat 200 mL of sesame oil and add fenugreek seeds, cloves, and black mustard seeds until they crackle. Sauté chopped garlic, ginger, green chillies, and curry leaves until golden. Stir in turmeric, Kashmiri red chilli powder, and asafoetida, then add sugar, remaining salt, white vinegar, and water. Simmer for 5 minutes, then add the lemon pieces and cook for another 8-10 minutes. Let it cool, transfer to sterilized jars, and rest for 3-4 days before enjoying.
Is Naranga Achar suitable for a vegan diet?
Yes, Naranga Achar is completely vegan as it contains no animal products. The ingredients include lemons, spices, and oil, making it a great addition to a plant-based diet. Enjoy it with rice, bread, or curries for a flavorful meal.
What can I substitute for sesame oil in Naranga Achar?
If you don't have sesame oil, you can substitute it with other oils such as mustard oil or vegetable oil. However, keep in mind that using a different oil may slightly alter the flavor profile of the Naranga Achar, but it will still be delicious.
How should I store Naranga Achar to keep it fresh?
To store Naranga Achar, transfer the cooled pickle to sterilized jars and keep them in a cool, dry place. For extended shelf life, refrigerate the jars. Properly stored, the pickle can last for several months, allowing you to enjoy its zesty flavor for a long time.
What dishes pair well with Naranga Achar?
Naranga Achar pairs wonderfully with a variety of dishes. You can enjoy it with steamed rice, flatbreads, or alongside curries. It adds a zesty kick to any meal and is particularly delicious with lentil dishes or spicy curries, enhancing the overall flavor experience.
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