Naranga Achar (Kerala-Style Lemon Pickle)

Name: Naranga Achar (Kerala-Style Lemon Pickle)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20
Cuisine: Indian
Ingredients: 1 kg Lemons; 5 tbsp Salt (divided); 200 mL Sesame Oil; 1 tsp Fenugreek Seeds; 4 Clove; 0.5 tbsp Black Mustard Seeds; 1 cup Garlic cloves, chopped; 0.5 cup Ginger, chopped; 6 Green Chillies chopped; 2 sprigs Curry Leaves; 0.5 tsp Turmeric; 7 tbsp Kashmiri Red Chilli Powder; 0.5 tsp Asafoetida (Hing); 3 tbsp Sugar; 4 tbsp White Vinegar; 0.5 cup Water

by Leena Kohli (@leenakohli)

Prep Time

20min

Cook Time

30min

Total Time

50min

Indian Side Condiment Vegetarian Vegan

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...

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

How to make Naranga Achar (Kerala-Style Lemon Pickle)

Steaming the Lemon

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.

Tempering

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.

Tips & Tricks

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.