Geethu's Kitchen - Edit Recipe: Naranga Achar Kerala Lemon Pickle
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Geethu
Mummy
Padma
Paru
Ambu
Unni
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Ingredients
For Tempering Naranga 6 to 7 large lemons or 300 grams lemons or 2 cups chopped lemon 1 tablespoon sesame oil for pan frying lemons Other Ingredients 1 teaspoon turmeric powder 2 teaspoons salt For Tempering Naranga Achar 3 tablespoons sesame oil (gingelly oil) 1 teaspoon mustard seeds 1 teaspoon fenugreek seeds 1 inch ginger - finely chopped or 1 teaspoon finely chopped ginger 3 to 4 garlic cloves - finely chopped or 1 teaspoon finely chopped garlic 1 green chili - finely chopped or 1 to 2 teaspoons finely chopped green chilies 8 to 10 curry leaves - whole or chopped 1 tablespoon kashmiri red chilli powder ½ teaspoon asafoetida (hing) ½ tablespoon white vinegar - optional 1 to 2 tablespoons sesame oil to be added later
Steps
Preparation First rinse 7 large lemons (300 grams) very well in water. Wipe Dry Completely Making Naranga Achar Heat 1 tablespoon sesame oil in a kadai or pan. Keep the flame to a low. Add the lemons. stir them very well. Then stirring them often pan fry the lemons for 2 to 3 minutes. The lemons should not crack. If they start cracking then immediately remove from the pan. Fry for 2 to 3 minutes stirring often. Then with a slotted spoon remove the lemons in a plate. When they cool down completely, then chop them in eight pieces. Remove all the seeds. Take the chopped lemons in a bowl. Add 1 teaspoon turmeric powder and 2 teaspoons salt. Mix very well with a spoon or with clean hands. For Tempering Naranga Achar In the same pan or kadai, heat 3 tablespoons sesame oil (gingelly oil). Keep the flame to a low. Add 1 teaspoon mustard seeds . Add 1 teaspoon fenugreek seeds fry for 2 to 3 seconds. Now add 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped green chilies and 8 to 10 curry leaves, whole or chopped. Fry for some seconds till the raw aroma of ginger and garlic goes away. Keep the flame to a low Then add 1 tablespoon kashmiri red chilli powder and ½ teaspoon asafoetida (hing). Mix well and fry . Add the lemons. Add ½ tablespoon white vinegar. Mix very well and switch off the flame. Keep the pan down and let the pickle cool completely. When cooled completely, then spoon the naranga achar in a clean glass jar. Add 1 to 2 tablespoons sesame oil from top. Cover with a lid and keep the jar at room temperature for about 2 days. Then after 2 days you can start serving the pickle. Once you open the lid, then refrigerate the pickle. You can always add more sesame oil later if required. When refrigerated this lemon pickle stays good for about 60 days.
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