Naranga achar recipe with step by step pics. Naranga achar is a tangy and spiced Kerala style pickle made with lemons, sesame oil, spices and herbs. Kerala naranga achar is also served in the onam sadya meal.
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:
- Mango pickle
- Green chilli pickle
- Red chilli pickle
- 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 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 thick skin. You can even use limes or wild lemons to make this pickle.
You can serve naranga achar as part of Indian thali or with plain paratha, aloo paratha or with dal rice combo.
How to make Naranga achar with sesame oil
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.
2. Heat 1 tablespoon sesame oil (gingelly oil) in a kadai or pan.
3. Keep the flame to a low and then add the lemons.
4. Stir them very well.
5. Then stirring them often pan fry the lemons for 2 to 3 minutes on a low flame.
6. The lemons should not crack. In case, if they start cracking then immediately remove from the pan.
7. Fry for 2 to 3 minutes stirring often. Then with a slotted spoon remove the lemons in a plate.
8. When they cool down completely, then chop them in eight pieces. Remove all the seeds. You will need 2 cups of chopped lemons.
9. Take the chopped lemons in the same plate or a bowl. Add 1 teaspoon turmeric powder and 2 teaspoons salt.
10. Mix very well with a spoon or with clean hands.
For tempering naranga achar
11. In the same pan or kadai, heat 3 tablespoons sesame oil (gingelly oil). Keep the flame to a low.
12. Add 1 teaspoon mustard seeds and let them crackle.
13. Then add 1 teaspoon fenugreek seeds.
14. Fry fenugreek seeds for 2 to 3 seconds.
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.
16. Fry for some seconds till the raw aroma of ginger and garlic goes away. Keep the flame to a low.
17. Then add 1 tablespoon Kashmiri red chilli powder and ½ teaspoon asafoetida (hing).
18. Mix well and fry the spice powders for 2 to 3 seconds.
19. Add the lemons. At this step you can also add ½ tablespoon white vinegar.
20. Mix very well and switch off the flame.
21. Keep the pan down and let the pickle cool completely.
22. When cooled completely, then spoon the naranga achar in a clean glass jar.
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.
24. 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 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.
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By Dassana Amit
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
- 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
Instructions
preparation for naranga achar
- 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 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 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.
Notes
Nutrition Info Approximate values
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Tried this Naranga achar and it turned out amazing!!!Thanks a lot for this recipe.
thanks meera for sharing the positive feedback.