Lemon Pickle (Naranga Achar) ~ Kerala Style

Lemon pickle or Naranga achar is a tangy flavourful pickle which is mostly accompanied by biriyani and a common item in sadya and marriages in Kerala.This recipe is from my mummy, the way she prepares it, and we used to cherish the pickle just dropping into the palms and gulping it.The same carried throughout the hostel days as well.We used to get the pickles from home and just devoured it during our late night study sessions and chit-chat times.These recipes really brings back nostalgia.Though a familiar recipe with many, just sharing for my newer buddies in cooking.(The pictures were taken after 2 weeks of preparation)

HOW TO AVOID LEMON PICKLE FROM BECOMING BITTER-

The white pith and the seeds contribute to the bitterness in lemons. So, try these tips to avoid the mishandling.

* Steam cook or boil the lemons in water for 4–5 minutes. Don't wait for the lemons to break open.

* Cool the lemons completely before slicing or cutting. Use a sharp knife to have a smooth cut and avoid crushing the white pith portion.

* Wipe the lemons with a dry paper towel to remove the oils. 

* Cut along the lines of the lemon vertically, if possible.

* Discard as many seeds as possible. Don't add to the pickle.

* Add a tsp of sugar to balance the flavours.

* Start using the pickle only after 2 weeks, giving time to soften the peels. Place on the worktop near the stove or keep under the sun for 4–5 days. 

 

(old pic)

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Serves ~ 500gm of pickle

Author ~ Julie

Ingredients 

lemon 500g (1/2 lb) 

green chillies 4 vertical slit

garlic julienned 2 tbsp

ginger julienned  2tbsp

fenugreek powder 1/2 tsp  

asaefoetida 1/2 tsp

hot chilly powder 1 tbsp

kashmiri chilly powder 3tbsp

turmeric powder 1/2tsp

mustard seeds 1tsp

fenugreek seeds 1/2 tsp

water boiled 1/2 cup 

salt 1tsp + 1/2 tsp

gingelly oil 3-4 tbsp

sugar 1tsp (optional)

vinegar 1/4 cup

curry leaves 2 sprigs

Watch on YouTube-

Method

• Wash the lemons and steam the lemons in a steamer with adequate water for 15 minutes.(I used the idly cooker).Cool it completely and then cut into half and then small quarters.Add a tsp of salt and leave for 30 minutes.
• Heat oil in a pan and splutter mustard seeds.Add the fenugreek seeds, then curry leaves, ginger, garlic and green chillies.Stir-fry till lightly crisp.
• Add the spices on low flame and add boiled water into it and boil the mix. Boil till oil separates on top.
• Slide in the lemon pieces, give a stir. Bring to a boil for 2–3 minutes, adjust salt, vinegar and sugar.
• Switch off the flame. Leave it in the pan till completely cooled and then bottle it for further use.

NOTES

* The pickle is ready to serve only after 1 - 1 1/2 weeks.Leave it in sun for another 2 weeks daily and this help the lemon pieces to soften.

* There is another alternative to steaming.Wash and cut the lemons and place them in a jar containing salt for 4–5 days in the sun.

* The lemons should cool down completely before cutting, otherwise the pith will leave a bitter taste.

* The sugar addition enhances the taste of pickle, helps reduce the sourness of lemons.

* Always let the oil remain on the top of the bottle as a layer to prevent fungal growth and use a clean dry spoon for each use.Stays good for a year without refrigeration.