Homemade Kerala Style Lemon Pickle
Naranga Curry is a tangy kind of Kerala pickle made with a variety of citrus fruit which is very juicy and high sour level. It is also known as curry naranga, lime, lemon. Lemon curry is very simple to prepare with just few regular ingredients.
Ingredients
- 500 gm lemon (Note 1) 5 large lemon or 10-15 small lemon/lime
- 1 tbsp salt
- 1/2 cup garlic 10 cloves sliced or halved
- 1 tbsp ginger 1/2 inch thinly sliced
- 5 green chilies
- 2 spring curry leaves
- 2 whole red chill
- ½ tsp turmeric
- 1 ½ tbsp Kashmiri chili powder
- 1 ½ tbsp chili powder (Note 2)
- 1 tsp mustard seed
- ½ tsp fenugreek roasted powder
- 1 tsp Asafoetida
- 2 tbsp vinegar (Note 3)
- 1 tsp sugar (Note 4)
- 5 tbsp oil (Note 5)
- 1/2 cup boiled water
Instructions
Preparation:
- Bring 4-5 cups of water to a boil in a pot. Add 1 tablespoon salt and 1/2 teaspoon turmeric powder.
- Place the whole lemons in the boiling water, ensuring they are fully submerged. Boil for 2-3 minutes to soften the outer skin without causing it to split.
- Turn off the heat and let the lemons soak in the hot water for another 30 minutes, covered with a lid.
- Remove the lemons from the water and let them dry on a kitchen towel.
- Once cooled completely, trim both ends of each lemon. Cut each lemon in half and then slice each half lengthwise into thin slices, removing any seeds and white pith. Preserve as much juice as possible.
Cooking:
- Heat 5 tablespoons of oil in a pan over medium heat. Once hot, add the mustard seeds and let them crackle.
- Add the whole red chilies and fry for about 15 seconds.
- Stir in the sliced ginger and garlic, frying until they turn light golden brown.
- Add the green chilies and curry leaves, frying for an additional 2-3 minutes.
- Reduce the heat to low to prevent burning, then add the Kashmiri chili powder and regular chili powder. Stir until the raw smell dissipates, about 1-2 minutes.
- Mix in the asafoetida and roasted fenugreek powder, stirring for another minute.
- Pour in the boiled water, sliced lemons, vinegar, and sugar. Stir well to ensure the lemon slices are coated with the spices.
- Bring the mixture to a boil, then simmer for 2-3 minutes until the gravy thickens.
- Taste and adjust salt and spices according to preference.
- Remove from heat and allow the pickle to cool.
- Once cooled, transfer the pickle to an airtight glass jar for storage.
Notes
- Make sure you use ripe yellow lemons. The green ones will be raw and may have a bitterness to it
- You can add more or less chilly powder based on your spice tolerance. I usually add less chilly powder and salt to my pickles since I consume them often.
- Do not add too much vinegar upfront, only add a little at a time
- The amount of sugar added will depend on the sourness of lemon and the chili powder used. Adjust the amount of sugar according to your preference.
- sesame oil/(നല്ലെണ്ണ) is good for all Kerala type pickle recipes