By Shreya Goswami
May 23, 2024
Always a part of summer meals in Kerala, Naranga Achar is an easy lemon pickle made with a special blend of spices. If you want a change from the regular North Indian Nimbu Ka Achar, then this South Indian version is just the thing to try. Here’s the recipe.
10 large lemons 4 tbsp sesame oil 1 tbsp turmeric powder For the tempering: 2 tbsp sesame oil ¼ tsp asafoetida ½ tsp mustard seeds ½ tsp crushed fenugreek seeds 1 tsp minced garlic 1 tsp grated ginger 1 sprig curry leaves 1 tbsp red chilli powder Salt, to taste
Wash and rinse the lemons, then dry them completely with a kitchen towel.
Chop the lemons into large chunks, then add salt and turmeric. Rub well until the flavours are infused.
For the tempering, heat sesame oil in a small pan. Add asafoetida, mustard seeds, fenugreek seeds and curry leaves.
Once these stop spluttering, add the garlic, ginger, chilli powder and mix well.
Add the lemons, mix well and cook on a low flame for two minutes, then the mix cool completely.
Transfer the lemon and spice mix into a sterilised glass jar and top with more sesame oil.
Seal the jar and let the pickle rest for two days. Then serve and enjoy as needed.