Naranga Achar (Lime Pickle from Kerala)

Prep: 10 minutes | Cook: 10 minutes | Servings: 1 medium jar

Ingredients

1 dozen Lemon (nimbu)

1 inch piece Ginger (adrak)

2 pods Garlic (lehsun)

2-3 Green chillies (hari mirch)

¾ tsp Mustard seeds (rai dana)

½ tsp Fenugreek seeds (methi dana)

2 tbsp Kashmiri Chilli Powder (lal mirch powder)

¼ tsp Turmeric powder (haldi)

1/4 tsp Asafoetida powder (hing)

1/4 cup Vinegar (circa)

Salt to taste (namak)

4 tbsp Sesame oil (til ka tel)

1 tsp Sugar (optional) (cheeni)

Method

  • In a small kadai, dry roast 1/2 tsp mustard seeds and 1/2 tsp fenugreek seeds. Cool and powder together, Keep aside.
  • Wash the lime/ lemons and put them into a steamer. Steam for 5 to 10 min, ensuring the skins do not split. Cool.
  • Meanwhile julienne the garlic and ginger and slice chillies lengthwise.
  • Cut the cooled lime/lemons into 8 pieces each. Transfer to a clean, dry mixing bowl.
  • Add a tbsp of salt in and and mix well.
  • Heat the oil in a kadai. When hot add ¼ tsp mustard seeds and allow to splutter. Add the fenugreek seeds.
  • Lower flame to simmer and add the ginger and garlic. Stir Fry till slightly browned.
  • Add the curry leaves.
  • Lower flame to minimum, Add the chilli powder, turmeric, and asafoetida and mix well, cook, stirring all the time until the raw smell is gone. Let mixture come to a boil and switch off flame.
  • Add sugar and mix well. Allow to cool.
  • Add the salted lime/lemon chunks and spice powder. Adjust salt if required and mix well.
  • Transfer the pickle to a clean dry pickle jar.
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