Naranga Achaar

Name: Naranga Achaar
Prep time: 15 min
Total time: 15 min
Yield: 20 servings
Cuisine: Kerala Indian
Ingredients: 2g Asafoetida; 40g Vinegar (White); 20g green chillies; 30g Ginger; 3g Turmeric Powder; 30g Kashmiri Red Chilli Powder; 20g Garlic; 40g salt; 3g methi powder; 500g Lemon; 5g Curry Leaves; 4g Mustard Seeds (Black); 60g Sesame Oil

Lemon pickle with red chilli and ginger. Tangy Kerala pickle aged in ceramic jars.

People also search this as naranga pickle, narthangai urugai, kerala lemon pickle.

Time 15 min · Serves 20 · 44 kcal · Kerala

Ingredients

Main

Asafoetida — 2 g
Vinegar (White) — 40 g
green chillies — 20 g
Ginger — 30 g
Turmeric Powder — 3 g
Kashmiri Red Chilli Powder — 30 g
Garlic — 20 g
salt — 40 g
methi powder — 3 g
Lemon — 500 g

Tempering

Curry Leaves — 5 g
Mustard Seeds (Black) — 4 g
Sesame Oil — 60 g

Method

Steam whole lemons for 5 minutes, then wipe dry.
Cut lemons into small pieces, remove seeds, mix with salt.
Rest salted lemons in a jar for 2 days.
Heat sesame oil; add mustard seeds and curry leaves.
Add chopped ginger, garlic and green chillies; fry till light golden.
Turn flame off; add chilli powder, turmeric, methi powder and hing.
Add the lemons and vinegar; mix well.
Cool fully, fill a dry jar and rest 1 week before eating.

Common questions

How many calories in one plate of Naranga Achaar?: 44 kcal per plate.
How much cooking time?: 15 min.

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