Naranga Achar /Naranga Kari /Authentic Kerala Style Lemon /Lime Pickle

Craving for condiments.. Here it is!

Pickle is a traditional condiment used with Indian meals. Back home in Kerala pickles is pronounced as 'achaar' or 'uppillittuthu', each type of pickle being given its own name. Achar/Pickles are usually a must have in Sadya's/Kerala feast served on the left corner of the banana leaf.

Home made pickle always taste good than the store-bought one. When it comes to pickle it reminds me of my husband cousin  'U' who is a except  in preparing pickles and he prepares in the most authentic way. In their house kitchen shelves are lined with an array of cylindrical ceramic jars (Bharani) containing different varieties of pickles.  Whenever we visit India, we pick atleast 5-6 bottles of variety pickles. I can say this In & around Thrissur (a city in the Indian state of Kerala) his homemade pickles are very famous and one of the best, so I thought it was a good idea to blog this recipe and save it.

Trust me folks, I highly recommend it because this pickle recipe rocks and it's prepared in  most authentic way though, its quite a lengthy process to make, but its worth all the effort and it's taste is much more authentic.

If it can be made with the right proportion of ingredients and preserved in a dry ceramic jar (Bharani ) or a glass jar it can be kept for years.There are different recipes of making “Lemon Pickle”/“Naranga Achar” and here is recipe, I used given to make the mouth watering tangy traditional lemon pickle...Do try this and let me know how you like it :) Enjoy!!

Recipe for Naranga Achar /Naranga Kari /Authentic Kerala Style Lemon /Lime Pickle

Preparation time : 30 minutes + 22 days

Ingredients:
Cheru Naranga / Yellow Lemon /Lime : 1 lb /1/2 kg
Enough Water for cooking the lemon
Garlic : 12 cloves
Whole Dried Red Chili : 5 nos
Turmeric Powder : 1 tsp
Red Chili Powder : 4 tbsp
Fenugreek Powder : 1/2 tsp
Asafoetida Powder /Kayam : 1/2 tsp
Gingely Oil /Sesame Oil /Nallenna : 1/4 cup
Vinegar : 1 tsp or as required
Mustard Seed : 1 tsp
Curry leaves : 2 sprig
Salt as required

Method of Preparation :

1. In a big pan, boil enough water and immerse the lemon in the boiling water;  add the 5 tbsp of salt and cook until the lemon become tender. (Note : Approximately it takes10 mins. Do not overcook the lime, then you can’t make it into slices.) Remove from the fire and  take out the lemon from the water and let it cool.
2. Cut the lemon into quarters and then cut each quarter into a half along the length. Then cut each resulting piece into quarters or thirds.
3. Add salt according to your taste in to these lemon pieces, mix well and keep for 10 to15 days in a tight dry ceramic jar (bharani)or a glass jar in room temperature and place it in the sunlight everyday morning. Shake the jar once everyday. (Note : If you don't have the patience to wait for 10-15 days, then just keep it for couple days and follow rest the procedures, but the taste of pickle may not be exactly the same as the authentic one.)
4. Slice the garlic pods lengthwise and set it aside.
5. Heat the sesame oil in pan. Add the mustard seed, when  it's starts spluttering, add the curry leaves and dry red chillies saute for 30 second.
6. Add the garlic slices into it and saute until it turns to nice brown color.
7. Simmer the flame. Add the red chili powder, asafoetida powder, fenugreek powder, curry leaves and saute for couple of  seconds. (Optional - If you want  pickle to be little gravy then add 1/4 cup of water and bring to a boil, when the gravy is thick, remove from the fire.)
8. Allow the mix to cool down and then add the lemon slices; mix well and adjust the salt.
9. After 4 hrs, add vinegar and combine well in a such a way that vinegar has to get into all the part.
11. Transfer it in an air tight glass jar or container and keep it in a room temperature for a weeks for the flavor to set in and  then refrigerated it for further use.
12. Traditional Kerala style Lemon pickle/Naranga achar is ready!!
11. Serve and Enjoy with anything as you wish!! Pairs well with curd rice!

Notes :

• Be cautious not to get the pickle in contact with water...Use only clean dry spoon to scoop the pickle from the jar. Do not use wet spoon which adds moisture and the pickle very easily get "fungus" and that spoils the whole pickle.
• If you wish you can add any other oil, using sesame oil gives authentic & special flavor to the pickle and it helps pickle stay longer.
• If the oil seems to less add boiled and cooled oil to the top of the pickle..This will prevent fungus.
• Add or reduce the chilly powder to the pickle. If you adding more chilly powder then roast it before adding and mix well. It wont be spicy since the sourness of the lemon will compensate its heat.
• You can also opt not to boil and cook lemon in water, Instead you can steam it in an idli vessel. If lemon is thick-skinned kind, then it would be better if you boil and cook in the water or steam them.
• Avoid using steel container for storing..Always store in dry ceramic jar /bharani or a glass jar and please note to clean the bottle and caps you planning to use for lemon pickle with hot water and wipe and dry well without any water content.

Related Posts :

Uppumanga /Uppilitta Kannimanga /Salted Tender Mangoes in Brine 

Naranga Achar /Naranga Kari /Authentic Kerala Style Lemon Pickle
Manga Achar /Mango Pickle
Puli Inji /Inji Puli /Sweet Sour Ginger Pickle

Chemmeen /Konju Achar /Kerala Style Prawn/Shrimp Pickle

Happy Cooking!

Sangeetha