Easy vella naranga achar| White Lemon Pickle Recipe
Vella Naranga achar or lemon pickle is a tangy and spiced Kerala-style pickle made with lemons, ginger, garlic, green chilies, and spices. Naranga means lemon, Vella means white and achar means pickle in the Malayalam language. Lemons are also rich in vitamin C and other wholesome nutrients. It does not contain many spices like other pickles and is a traditional dish served in sadya. This quick-to-make lemon pickle Kerala style is ready to serve immediately.
This zesty and aromatic condiment is a staple in South Indian cuisine, offering a burst of flavor with every bite. In this article, we will guide you through the process of making this delectable Kerala-style lemon pickle in 5 easy steps.
White Lemon pickles can be made in so many different ways but the ingredients in almost all recipes are more or less the same. However, the taste will be slightly different in each region of India. In this post, I am sharing the most common form of Kerala-style Lemon Pickle recipe from south India.
Naranga Achar Recipe
Ingredients
- 500 gm lemon (Note 1)
- 1 tbsp salt
- 1/2 cup garlic
- 1/3 cup ginger
- 10 green chilies (Note 2)
- 1/2 tsp turmeric
- 1 tsp mustard seed
- 1/2 tsp fenugreek
- 1 tbsp vinegar
- 1 tsp sugar
- 5 tbsp oil
- 1/4 cup boiled water (Note 3)
- 2 spring curry leaves
Instructions
Preparation
- Before you begin cooking prepare a clean, dry glass jar to keep your pickle. Make sure the jar is sterile and dry otherwise the pickle gets bad.
- Wash lemons and dry with a kitchen napkin or let them dry naturally by placing them on the towel. Slice the lemon into medium bite-sized (½ inchnes) pieces. Make sure to remove all seed you can find while cutting lemons because the seeds are bitter.
- Boil 1/4 cup water and keep it aside to cool down (Optional, only if you want the gravy to your pickle)
Marinate Lemon Pieces
- Add 1 tbsp salt to sliced lemon pieces. If the lime/lemon is really sour you can add a bit more salt. Mix them very well so the lemon pieces are nicely coated. Keep it aside for about 30 minutes.
Cooking Steps
- Heat 5 tbsp oil in a pan over medium heat, add 1 tsp mustard seed, and when it starts popping add 1/2 tsp fenugreek seeds.
- When the fenugreek seeds turn light brown immediately add 1/2 cup chopped garlic and 1/3 cup ginger. Saute them over medium-high heat for 2-3 minutes.
- Add 10-15 chopped green chilies, salt (lemon already marinated with salt so add if needed extra), curry leaves, stir for another 2 minutes
- Reduce heat to low, then add 1/2 tsp turmeric powder, stir for 15 sec.
- Add marinated lemon pieces with their juices and mix well. Increase the heat to medium-high, stirring often, and let it come to a boil.
- Once it is boiled, reduce heat to medium, cover with a lid, and cook for 5-6 minutes.
- Open the lid and stir very well. Cook for another 1 minute.
- Add 1 tbsp vinegar, boiled water (optional), and 1 tsp sugar.
- Mix all very well and adjust salt to your taste.
- Switch off the heat and let it cools down. Transfer the pickles to a clean dry glass jar. You can keep the pickles at room temperature for 2-5 days after which refrigerate so it lasts longer.
Video
Notes
- If you’re using the small yellow lemon variety, then about 15 lemons (500gm) can be used for this recipe.
- You can adjust the green chilies based on your heat tolerance.
- Adding water is optional. Usually, lemon juice is enough to get enough consistency of pickle but if you like the more loosened type of pickle then add only boiled cooled water. If you do not need gravy there is no need to add water.
- If you keep the pickle in the refrigerator it stays good for up to 30 days. Make sure to use a clean, dry spoon whenever serving.
- The salt will be absorbed by the lemon pieces as it stays longer so when you prepare the pickle it may taste a little salty.
- Adjust vinegar as needed since lemons are tangy by themselves. If you want more tanginess add vinegar.
- Do not use metal or steel containers to store pickles because the pickle may react with the metal due to acidity.
What is Kerala Style White Lemon Pickle and Why You Should Try It
Kerala Style White Lemon Pickle, often referred to as “Naranga Achar,” is a popular condiment in the southern state of Kerala, India. What sets it apart from other lemon pickles is its unique super easy preparation method. Unlike the fiery red lemon pickles found in many Indian households, Kerala’s version boasts a distinct light yellow appearance and a milder, tangy flavor. This culinary delight is known for its balanced mix of spices, fresh ingredients, and the bold, zesty punch of lemons.
Kerala style lemon pickle is a mix of flavors, combining the sourness of lemons with the warmth of spices like mustard seeds, and fenugreek. The end result is a pickle that perfectly complements a wide range of dishes, from steaming hot rice and curd rice to dosas and parathas. It’s the ideal accompaniment that can elevate the taste of any meal.
So, why should you try Kerala Style White Lemon Pickle? For starters, it’s a delightful explosion of flavors that can transform even the simplest meals. With a few easy steps, you can recreate this incredible lemon pickle at home.
The Ingredients and Equipment You Need to Make Kerala Style White Lemon Pickle
Before you start making a Kerala-style lemon pickle, it’s essential to gather all the necessary ingredients and equipment. Here’s what you’ll need:
Ingredients:
- 12-15 fresh lemons
- Salt
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 1/3 cup ginger, finely chopped
- 1/2 cup garlic, finely chopped
- 10-15 green chilies, slit
- 1/4 cup curry leaves
- 1/4 cup sesame oil
- 1/4 tsp turmeric powder
- 1 tbsp Vinegar
- 1/2 cup boiled water
Equipment:
- A sterilized, airtight glass or ceramic jar for pickling
- A clean, dry mixing bowl
- A frying pan or kadai for roasting spices
Once you have these items ready, you’re all set to dive into the exciting world of Kerala style white lemon pickle.
How to Prepare the Lemons for Pickling
Preparing the lemons is a crucial step in making Kerala style lemon pickle. Follow these steps:
- Wash the lemons thoroughly.
- Cut the lemons into small, small pieces.
- Remove the seeds from the lemon pieces. You can use a knife or a spoon for this task.
- In a clean, dry bowl, combine the lemon pieces and salt. Gently mix them together, ensuring the salt coats the lemon pieces evenly.
Allow the lemon pieces to marinate in the salt for a few hours or overnight. This process helps to soften the lemons and extract excess moisture.
How to Make the Pickling gravy and Cook the Lemons
Now that your lemons are prepped and ready, it’s time to create the flavorful pickling gravy and cook the lemons. Follow these steps:
- Heat the sesame oil in a frying pan or kadai over medium heat.
- Add mustard seeds and fenugreek seeds to the hot oil. Roast them until they splutter and turn aromatic.
- Lower the heat and add chopped ginger, and chopped garlic. Sauté them until they turn golden brown.
- Add the slit green chilies, curry leaves, and turmeric powder. Sauté for a few more minutes until the spices release their fragrance.
- Add lemon pieces and cook for 5-6 minutes covered.
- Add Vinegar and let it boil again. Add 1 tsp of sugar to balance the taste. Adjust the consistency by adding boiling water.
- Let this mixture cool down to room temperature.
How to Store and Serve Your Kerala Style White Lemon Pickle
Your Kerala style white lemon pickle is ready. Transfer the pickle into a sterilized, airtight glass or ceramic jar. Ensure there is no moisture inside the jar. Seal the jar tightly and store it in the fridge.
Conclusion
Kerala Style White Lemon Pickle, with its distinctive white appearance and harmonious blend of flavors, is a delightful addition to any meal. By following these 5 easy steps, you can create this mouthwatering condiment in the comfort of your own kitchen. The combination of zesty lemons, aromatic spices, and traditional Kerala magic makes this lemon pickle a must-try.
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