Kerala Lemon pickle
Ever worried on how to prepare lemon pickles (naranga achar /
cheru naranga achar) without the bitter taste? Then your search ends here ![:)](file:///C:\Users\APOLLO~1\AppData\Local\Temp\msohtmlclip1\01\clip_image002.png)
![:)](file:///C:\Users\APOLLO~1\AppData\Local\Temp\msohtmlclip1\01\clip_image002.png)
I know there are multiple ways to prepare lemon pickles. But
this recipe helps you to make the naranga achar / lemon pickle in Kerala style
without any bitterness. As usual the source of this recipe is my sweet mother
(who is the best cook I have seen).
Kerala Lemon pickle preparation
1. Select 20 numbers of ripe lemons and wash them thoroughly.
2. Pat dry them and steam the lemons in a vessel for 8-10 minutes.
(Do not overcook them, then you can’t slice them).
3. Remove from the flame and allow it to cool and then dry the
lemons using a clean dry cloth.
4. Slice each of the lemon pieces into 8 pieces. If they are small
ones, slice them into 4-6 pieces, put in a tbsp of salt and mix it.
5. In a kadai / cheenachatti / pan heat the oil and splutter
the mustard seeds.
6. Add the fenugreek seeds.
7. Add turmeric powder and saute for a few seconds in medium
flame.
8. Add garlic, ginger and green chillies and stir, till their color
changes.
9. Add curry leaves and saute it.
10.
Lower the flame and add
the chilly and asafoetida powders. Mix it well and switch off the flame.
11.
Add the sliced lemon
pieces, mix it well and carefully.
12.
Taste it and add extra
salt if needed.
13.
Add the vinegar and
transfer everything into a dry bharani /glass / ceramic jar.
14.
Heat 2 tbsp of gingelly
oil and allow it to cool and then pour the oil on the top of the pickle. This
will prevent fungus growth and gives it an authentic taste.
15.
Start using the lemon
pickles (naranga achar) after 3-4 weeks.
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