Thursday, 7 January 2016

Wild Lemon / Meyer Lemon Pickle ( Naranga Achar )

Naranga Achar / Lemon Pickle is one among the many kind of pickles, its usually served during Kerala Sadya. This pickle is easy to make, spicy and tangy one. Here I used wild Lemon, its big in size and is more juicy and sour compared to small lemons. These wild lemons are good for stomach and digestion. So here is simple recipe for you all to try. 

  • Wild Lemon 2 sliced
  • Green Chilli 3 nos. chopped
  • Giner 1 small piece, chopped
  • Turmeric Powder 1/4 tsp
  • Chilli Powder 1 1/2 to 2 tsp
  • Gingelly Oil 2 tbsp
  • Boiled and cooled water 1/2 cup
  • Salt
To Temper
  • Mustard Seeds 1/2 tsp
  • Asafoetida Powder one pinch
  • Fenugreek Powder 1/4 tsp
  • Curry Leaves 2 sprigs

Wash the lemons and wipe them with a kitchen towel. Cut Lemons into bite size pieces, discard the seeds and middle portion. 

Heat gingerly oil in a pan. Once the oil ia hot add chopped ginger and green chilli and saute well. When it becomes light brown add chopped lemons along with little salt. Saute till the flesh of the lemon become soft and the raw smell goes. Now add the turmeric powder and chilli powder and saute for 1 minute. When the oil starts to appear in the sides of the pan, add 1/2 cup of water. When the gravy stats to thicken, remove it from the stove and keep it aside. 

Heat 1 tbsp of gingerly oil in a pan. Splutter mustard seeds, then add curry leaves and fry for 2 seconds. Remove from the fire and add the fenugreek powder and asafoetida powder and mix well. Pour this in the lemon pickle. Once its cool down store it in an air tight glass bottle or ceramic jar. 

NB: Dont boil lemon in the water for long time. Adjust the salt and spices according to your taste. This pickle cannot be stored for a long time, you can keep in the refrigerator for two weeks. Enjoy cooking.

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