naranga achar recipe | kerala style lemon pickle | kerala naranga achar

naranga achar recipe with step by step pics. naranga achar is a tangy and spiced kerala style pickle made with lemons. kerala naranga achar is also served in the onam sadya meal.

naranga achar recipe

pickles are a kind of condiments in the indian cuisine that are served during a meal. no indian thali is complete without a pickle.

there are many types of pickles made in india with various fruits and veggies. even with lemons many varieties of pickles are made. i have already shared a no oil super easy lemon pickle recipe.

in my fridge there is always two to three jars of homemade pickles all the time. i serve pickles with lunch-dinner as well as with various parathas. so far i have shared many pickle recipes like:

  1. mango pickle
  2. green chilli pickle
  3. red chilli pickle
  4. amla pickle (amla avakaya)

this kerala lemon pickle is kind of an instant pickle – it is instant and quick to make, but to serve you need to wait for a few days. the recipe is very easy. you also do not need sunlight to make this lemon pickle.

i have pan fried the lemons in oil instead of steaming them. care has to be taken when sautéing the lemons. they should not burst or else the pickle can turn bitter. also avoid use lemons with a thick skin. you can even use limes or wild lemons to make this pickle.

you can serve lemon pickle as part of indian thali or with plain paratha, aloo paratha or with dal rice combo.

naranga achar

5 from 1 vote
naranag achar is a tangy and spiced kerala style pickle made with lemons. kerala naranga achar is also served in the onam sadya meal.
naranga achar recipe, kerala style lemon pickle recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:5 mins
Total Time:25 mins
Course:condiment
Cuisine:kerala,south indian
Servings (change the number to scale):1 small jar
(1 CUP = 250 ML)

INGREDIENTS

for pan frying lemons or 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 for naranga achar

  • 1 teaspoon turmeric powder (haldi)
  • 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

INSTRUCTIONS

preparation for naranga achar recipe

  • first rinse 7 large lemons (300 grams) very well in water. 
  • then wipe them dry with a kitchen napkin or let them dry naturally placing them on a kitchen towel. 
  • there should be no trace of moisture or water on the lemons before you proceed to the next step.

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. you will need 2 cups of chopped lemons.
  • take the chopped lemons in the same plate or 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 and let them crackle.
  • then add 1 teaspoon fenugreek seeds and 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 the spice powders for 2 to 3 seconds.
  • add the lemons. at this step you can also add ½ tablespoon white vinegar.
  • mix very well and switch off the flame.
  • keep the pan down and let the lemon 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. this won't allow the pickle to get spoiled. shake the jar. cover with a lid and keep the jar at room temperature for about 2 days.
  • then after 2 days you can start serving the lemon 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 30 to 45 days.
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kerala style lemon pickle with step by step pics:

1. first rinse 6 to 7 large lemons (300 grams) very well in water. then wipe them dry with a kitchen napkin or let them dry naturally placing them on a kitchen towel. there should be no trace of moisture or water on the lemons before you proceed to the next step. do use fresh lemons.

lemons for naranga achar recipe

2. heat 1 tablespoon sesame oil (gingelly oil) in a kadai or pan.

making naranga achar recipe

3. keep the flame to a low and then add the lemons.

lemons for naranga achar recipe

4. stir them very well.

lemons for naranga achar recipe

5. then stirring them often pan fry the lemons for 2 to 3 minutes on a low flame.

lemons for naranga achar recipe

6. the lemons should not crack. in case, if they start cracking then immediately remove from the pan.

lemons for naranga achar recipe

7. fry for 2 to 3 minutes stirring often. then with a slotted spoon remove the lemons in a plate.

lemons for naranga achar recipe

8. when they cool down completely, then chop them in eight pieces. remove all the seeds. you will need 2 cups of chopped lemons.

making kerala naranga achar recipe

9. take the chopped lemons in the same plate or a bowl. add 1 teaspoon turmeric powder and 2 teaspoons salt.

making kerala naranga achar recipe

10. mix very well with a spoon or with clean hands.

making kerala naranga achar recipe

for tempering naranga achar

11. in the same pan or kadai, heat 3 tablespoons sesame oil (gingelly oil). keep the flame to a low.

making kerala naranga achar recipe

12. add 1 teaspoon mustard seeds and let them crackle.

making kerala naranga achar recipe

13. then add 1 teaspoon fenugreek seeds.

making kerala naranga achar recipe

14. fry fenugreek seeds for 2 to 3 seconds.

making kerala naranga achar recipe

15. 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.

making kerala naranga achar recipe

16. fry for some seconds till the raw aroma of ginger and garlic goes away. keep the flame to a low.

making kerala naranga achar recipe

17. then add 1 tablespoon kashmiri red chilli powder and ½ teaspoon asafoetida (hing).

making kerala naranga achar recipe

18. mix well and fry the spice powders for 2 to 3 seconds.

making kerala naranga achar recipe

19. add the lemons. at this step you can also add ½ tablespoon white vinegar.

making kerala naranga achar recipe

20. mix very well and switch off the flame.

kerala naranga achar recipe

21. keep the pan down and let the lemon pickle cool completely.

kerala naranga achar recipe

22. when cooled completely, then spoon the naranga achar in a clean glass jar.

kerala naranga achar recipe

23. add 1 to 2 tablespoons sesame oil from top. this won’t allow the pickle to get spoiled. shake the jar. cover with a lid and keep the jar at room temperature for about 2 days. you can shake the jar each day.

kerala naranga achar recipe

24. then after 2 days you can start serving the lemon 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 30 to 45 days. you can serve lemon pickle as part of indian thali or with lachedar paratha, aloo paratha, pudina paratha or with dal rice combo or sambar-rice or curd rice.

kerala style lemon pickle

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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2 comments/reviews

  1. Tried this Lemon pickle and it turned out amazing!!!Thanks a lot for this recipe.