Naranga Achar (Kerala Lemon Pickle)
Naranga Achar is a zesty and seasoned Kerala-style pickle prepared with lemons or limes, sesame oil, and a blend of spices and herbs. This pickle is also a featured item in the Onam Sadya meal.
Ingredients
For Pan Frying Lemons Or Naranga
- 6 to 7 lemons – large or 300 grams or swap with 300 grams of limes
- 1 tablespoon sesame oil (gingelly oil) for pan frying lemons
Other Ingredients
- 1 teaspoon turmeric powder
- 2 teaspoons salt
For Tempering Naranga Achar
- 3 tablespoons sesame oil (gingelly oil)
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 inch ginger – finely chopped or 1 teaspoon finely chopped ginger
- 3 to 4 garlic cloves small to medium-sized, finely chopped or 1 teaspoon finely chopped garlic
- 1 green chili – finely chopped or 1 to 2 teaspoons finely chopped green chilies
- 8 to 10 curry leaves – whole or chopped
- 1 tablespoon kashmiri red chilli powder
- ½ teaspoon asafoetida (hing)
- ½ tablespoon white vinegar – optional
- 1 to 2 tablespoons sesame oil (gingelly oil) to be added later
Instructions
Preparation
- First rinse the lemons very well in water.
- Then wipe them dry with a kitchen napkin or let them dry naturally placing them on a kitchen towel.
- There should be no trace of moisture or water on the lemons before you proceed to the next step.
Making Naranga Achar
- Heat sesame oil in a kadai or pan. Keep the flame to a low.
- Add the lemons and mix them with the oil.
- Then stirring them often pan fry the lemons for 2 to 3 minutes on low heat.
- The lemons should not crack. If they start cracking then immediately remove from the pan.
- After frying 2 to 3 minutes remove lemons with a slotted spoon and transfer to a plate.
- When they cool completely, chop them in eight pieces. Remove all the seeds. You will need 2 cups of chopped lemons.
- Take the chopped lemons in the same plate or a bowl. Add 1 teaspoon turmeric powder and 2 teaspoons salt.
- Mix thoroughly with a spoon or with clean hands.
For Tempering
- In the same pan or kadai, heat 3 tablespoons sesame oil (gingelly oil). Keep the flame to a low.
- Add mustard seeds and let them crackle.
- Then add fenugreek seeds and fry for 2 to 3 seconds on low heat.
- Now add finely chopped ginger, finely chopped garlic, finely chopped green chilies and curry leaves (kept either whole or chopped).
- Fry for a few seconds till the raw aroma of ginger and garlic goes away. Keep the heat to a low.
- Next add kashmiri red chilli powder and asafoetida (hing).
- Mix well and fry the spice powders for 2 to 3 seconds on low heat.
- Add the lemons. At this step you can also add ½ tablespoon white vinegar.
- Mix very well and switch off the heat.
- Keep the pan on the kitchen countertop and let the pickle cool completely.
- When cooled completely, then spoon the naranga achar in a clean glass jar.
- Add 1 to 2 tablespoons sesame oil from top. This won't allow the pickle to get spoiled. Gently shake the jar.Seal with a lid and keep the jar at room temperature for about 2 days.
- Then after 2 days you can start serving the pickle.
- Once you open the lid, then refrigerate the pickle. You can always add more sesame oil later if required. When refrigerated this pickle stays good for about 30 to 45 days.
Notes
-
- Use fresh juicy lemons with a thin skin. Remove seeds after chopping lemons.
- While pan-frying, keep the lemons whole and do not add chopped lemons to the oil. If you prefer, choose to steam them instead of pan-frying.
- For a more spicy taste, add 1.5 to 2 tablespoons of kashmiri red chilli powder.
- If using any other red chilli powder, add more or less depending on the pungency of the red chilli powder and your spice requirements.
- The recipe can be scaled to make a small batch.
- The approximate nutrition info for about 2 tablespoons of naranga achar.
Nutrition
Calories: 40kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 247mgPotassium: 33mgFiber: 1gSugar: 1gVitamin A: 137IUVitamin C: 16mgCalcium: 8mgIron: 1mg
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