Lemon Pickle / Naranga Achar

Lemon pickle or Naranga achar is a tangy flavorful pickle which is mostly accompanied with biriyani and a common item in sadya and marriages in Kerala.This recipe is from my mom,the way she prepares it and we used to cherish the pickle just dropping into the palms and gulping it.The same carried throughtout 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.This 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)

Ingredients

lemon 5 (here the lemons are larger in size compared to those in India,so adjust the spices accordingly)

green chillies 4 vertical slit

garlic julienned 4 cloves

ginger julienned  1" piece

fenugreek powder 1/2 tsp or fenugreek seeds 1 tsp

asaefoetida 1/2 tsp

chilly powder 1 tbsp

turmeric powder 1/2tsp

mustard seeds 1tsp

water boiled  1/2 cup (optional;if u want gravy)

salt

oil preferably gingelly oil 3-4tsp

sugar 1tsp (optional)

vinegar 4tsp

curry leaves

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.

-Heat oil in a pan and splutter mustard seeds.Add the fenugreek seeds,then curry leaves,giunger,garlic and green chillies.Stir till fried lightly.

-Add the spices on low flame and then add in the lemon pieces,give a stir.

-If you want gravy,You can add boiled water into it and boil the mix.Put off flame and add vinegar & sugar.

-Leave it in the pan till completely cooled and then bottle it for further use.

Servings ~600gms of pickle 

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 it in the sun for 4-5 days in a jar with salt.

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

* If you are adding fenugreek powder add it along with spices.

* The water adds a little gravy to the pickle,and it stays good if you are using within a month.If you wish to store longer,don't add in any water.Leave it with all other ingredients.It still gives a thick gravy.

* 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 tp prevent fungal growth and Use a clean dry spoon for each use.Stays good for a year without refrigeration.

Sending this to The Kerala kitchen, Only South Indian, Walk through Memory Lane