Traditional Kerala Lemon pickle or Nadan Naranga Achar
Lemon pickle or Naranga Achar is one of the most popular pickle recipe.
Lemon pickle or Naranga achar is considered to be a must-have side dish in Sadya’s. During traditional Sadya, this recipe is typically served on the left corner of the banana leaf. Homemade lemon pickle is known to have more taste and is devoid of any artificial ingredients. The reddish colour of the recipe is due to the presence of red coloured chilli powder. Traditional lemon pickle preparation is a time-consuming process. This recipe is known for its long shelf life, it can be preserved in a dry ceramic jar or a glass jar for a long period of time. It is normally served as a side dish for Sadhya, Biriyani and Kanji or boiled rice with water. Have a look at the ingredients used and the method of preparation of traditional Naranga achar or Lemon pickle.
Ingredients used for making Lemon pickle or Naranga Achar
- 1/2 kg of Lemon / Cheru Naranga / Lime
- Water as per the need
- 10-12 cloves of garlic
- 4-5 whole dried red chillies
- 1 teaspoon of turmeric powder
- 4 tablespoon of red chilli powder
- 1/2 teaspoon of fenugreek powder
- 1/2 teaspoon of asafoetida powder/ kayam
- 4 tablespoon of Nallenna/ Sesame oil/ Gingely oil
- Vinegar as per the requirement
- A pinch of mustard seeds
- 1-2 sprig of curry leaves
- Salt for the taste
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Method of preparation of Lemon pickle or Naranga Achar
- Wash and clean the lemon in running water.
- Steam the limes in a steamer or idli vessel for 10 minutes. Once it is steamed, take out from the vessel and keep it aside for cooling. (Instead of steaming you can boil the limes in some water and cook until the lemon becomes tender, approximately for 8-10 minutes).
- Cut the lemon into quarter sized pieces, cut each of these quarters in halves.
- Keep the lemon pieces in an airtight glass jar or ceramic jar (Bharani). Add the turmeric powder, salt and a pinch of sugar. Mix it well and keep it for 15 days. Keep the jar in the morning sunlight and daily mix the contents with a clean and dried wooden spoon.
- On the day of preparation, drain the lemon pieces. If you prefer the pickle with some gravy, Keep aside the liquid from the jar.
- Heat some sesame oil or Nallenna in a pan and add the mustard seeds. Once it pops up, add the curry leaves and red chillies. Saute it for some seconds and add the sliced garlic pieces.
- Saute it to a nice brown colour. Reduce the flame to a simmer level and add the red chilli powder, fenugreek powder (perumjeerakam podi), curry leaves and the asafoetida powder.Saute it for few seconds.
(If you prefer some gravy for the pickle, pour the drained liquid which is kept aside from the glass jar or the ceramic jar or 1/4 cup of water. Heat it to a boil. Once the gravy is thick, remove it from the flame)
- When it cools down, add the lemon pieces and mix it well. Check for the salt, and add the salt for the taste.
- Take it off from the flame and keep it aside for cooling.
- Add the vinegar and mix the contents thoroughly, Keep it aside for 6 hours.
- Transfer it to an airtight glass or ceramic container and pour 2 tablespoons of sesame oil or Nallenna.
- Keep this in room temperature for few more weeks. Then, keep it in the refrigerator for further use.
- Lemon pickle or Naranga Achar is ready and serve it with Kanji, Sadhya, Biriyani etc.