Traditional Keralan lemon pickle recipe ‘Naranga’ You Need To Try.

A traditional Keralan lemon pickle recipe is called naranga achaar. It is sour and hot and makes a great side dish to go with meals..

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• Prep Time: 30 mins
• Cook Time: 10 mins
• Recipe Servings: 4

Ingredients

• 5 Lemons
• 1 tsp Haldi
• 2 tsp Sesame oil, for pan-frying
• to taste Salt
• 1 tsp Mustard seeds
• 1 tsp Saunf (fenugreek) seeds
• 1 inch Ginger, chopped
• 3 Garlic cloves, chopped
• 2 Green chillies, chopped
• 7-8 Curry leaves
• 1 tsp Red chilli powder
• 1/2 tsp Hing
• 1 tsp White vinegar (optional)
• 2 tbsp Sesame oil, for tempering

How to Make Kerala Style Naranga Achaar

1.  Start by heating some oil in a kadhai over a low flame. Add the lemons and thoroughly combine them with the oil.
2.  Cook them in a pan for about 2-3 minutes, stirring now and again. Put the lemons on a platter after turning off the flame.
3.  Chop them into little pieces after they have fully cooled, and take out all the seeds. Using a spoon or your hands, thoroughly combine salt and haldi after adding them.
4.  In the same kadhai, heat the oil, add the mustard and fenugreek seeds, and let them sizzle before adding the tempering.
5.  Stir-fry the curry leaves, chopped green chilies, ginger, and garlic for a few seconds, or until the raw ginger-garlic fragrance has disappeared.
6. Red chilli powder and hing are added, and the spices are beautifully fried. The lemons and white vinegar are added last. After combining everything, extinguish the flame.
7.  After it has completely cooled, transfer it to an airtight container and store it there for two days.