Geethu's Kitchen - Unni's Naranga Achar Kerala Lemon Pickle

Ingredients

1. For Tempering Naranga
2. 6 to 7 large lemons or 300 grams lemons or 2 cups chopped lemon
3. 1 tablespoon sesame oil for pan frying lemons
   
   
4. Other Ingredients
5. 1 teaspoon turmeric powder
6. 2 teaspoons salt
   
   
7. For Tempering Naranga Achar
8. 3 tablespoons sesame oil (gingelly oil)
9. 1 teaspoon mustard seeds
10. 1 teaspoon fenugreek seeds
11. 1 inch ginger - finely chopped or 1 teaspoon finely chopped ginger
12. 3 to 4 garlic cloves - finely chopped or 1 teaspoon finely chopped garlic
13. 1 green chili - finely chopped or 1 to 2 teaspoons finely chopped green chilies
14. 8 to 10 curry leaves - whole or chopped
15. 1 tablespoon kashmiri red chilli powder
16. ½ teaspoon asafoetida (hing)
17. ½ tablespoon white vinegar - optional
18. 1 to 2 tablespoons sesame oil to be added later

Method:

1. Preparation
2. First rinse 7 large lemons (300 grams) very well in water.
3. Wipe Dry Completely
   
   
4. Making Naranga Achar
5. Heat 1 tablespoon sesame oil in a kadai or pan.
6. Keep the flame to a low.
7. Add the lemons. stir them very well.
8. Then stirring them often pan fry the lemons for 2 to 3 minutes.
   
   
9. The lemons should not crack.
10. If they start cracking then immediately remove from the pan.
    
    
11. Fry for 2 to 3 minutes stirring often.
12. Then with a slotted spoon remove the lemons in a plate.
    
    
13. When they cool down completely,
14. then chop them in eight pieces.
15. Remove all the seeds.
    
    
16. Take the chopped lemons in a bowl.
17. Add 1 teaspoon turmeric powder and
18. 2 teaspoons salt.
    
    
19. Mix very well with a spoon or with clean hands.
    
    
20. For Tempering Naranga Achar
21. In the same pan or kadai,
22. heat 3 tablespoons sesame oil (gingelly oil).
23. Keep the flame to a low.
24. Add 1 teaspoon mustard seeds .
25. Add 1 teaspoon fenugreek seeds
26. fry for 2 to 3 seconds.
    
    
27. Now add
28. 1 teaspoon finely chopped ginger,
29. 1 teaspoon finely chopped garlic,
30. 2 teaspoons finely chopped green chilies and
31. 8 to 10 curry leaves, whole or chopped.
    
    
32. Fry for some seconds till the raw aroma of ginger and garlic goes away.
33. Keep the flame to a low
    
    
34. Then add
35. 1 tablespoon kashmiri red chilli powder and
36. ½ teaspoon asafoetida (hing).
37. Mix well and fry .
    
    
38. Add the lemons.
39. Add ½ tablespoon white vinegar.
40. Mix very well and switch off the flame.
    
    
41. Keep the pan down and let the pickle cool completely.
42. When cooled completely,
43. then spoon the naranga achar in a clean glass jar.
44. Add 1 to 2 tablespoons sesame oil from top.
45. Cover with a lid and
46. keep the jar at room temperature for about 2 days.
    
    
47. Then after 2 days you can start serving the pickle.
    
    
48. Once you open the lid,
49. then refrigerate the pickle.
50. You can always add more sesame oil later if required.
51. When refrigerated
52. this lemon pickle stays good for about 60 days.