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..
Prep Time: 30 mins
Cook Time: 10 mins
Recipe Servings: 4
- 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
- Start by heating some oil in a kadhai over a low flame. Add the lemons and thoroughly combine them with the oil.
- 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.
- 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.
- In the same kadhai, heat the oil, add the mustard and fenugreek seeds, and let them sizzle before adding the tempering.
- Stir-fry the curry leaves, chopped green chilies, ginger, and garlic for a few seconds, or until the raw ginger-garlic fragrance has disappeared.
- 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.
- After it has completely cooled, transfer it to an airtight container and store it there for two days.