naranga achar recipe, kerala style lemon pickle recipe
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5 from 1 vote

Naranga Achar

Naranag achar is a tangy and spiced kerala style pickle made with lemons. Kerala naranga achar is also served in the onam sadya meal.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: condiment
Cuisine: kerala, south indian
Servings: 1 small jar
Calories: 40kcal
Author: Dassana Amit


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


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.


Approx nutrition info for about 2 tablespoons of naranga achar. 


Calories: 40kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 247mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 5mg | Vitamin B6: 1mg | Vitamin C: 16mg | Vitamin E: 1mg | Vitamin K: 1µg | Calcium: 8mg | Vitamin B9 (Folate): 49µg | Iron: 1mg | Magnesium: 3mg | Phosphorus: 6mg | Zinc: 1mg