Kerala Lemon pickle

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 

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.