Naranga Achar Recipe
One of the easiest recipe to make, White lemon pickle is made with the small yellow lemon variety. Vella naranga achar is a traditional side dish often made in sadyas in Kerala. This quick to make achar is ready to serve immediately.
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.