About Naranga Achar
‘Naranga’ (pronounced as nāraṅṅa) is ‘lemon’ in Malayalam language and ‘achar’ is simply a ‘pickle.’ So, this lemon pickle recipe is a popular one in the cuisine that belongs to ‘Gods own country’ Kerala. As much as this South Indian state is famous for its robust stir-fries, curries and stews, exclusive breads and decadent sweets, it is also known for its pickles. These range from vegetable to seafood ones. This particular pickle recipe is a favorite of mine. Amongst other things, my refrigerator always stores some good 2 to 3 jars of pickle at any given point. Not just me, my family is used to a side of pickle with both lunch and dinner meals. The Naranga Achar is especially relished with dal-rice and even with various stuffed parathas. This particular Kerala style pickle recipe is an easy instant one. It gets cooked and doesn’t require sun drying. However, it requires a few more days post getting cooked, to be able to be consumed. Here I have pan-fried the lemons instead of steaming them. One important thing to keep in mind is since we are pan-frying the lemons instead of steaming, make sure that the lemons don’t burst while sautéing. Or else this can turn the pickle bitter. Also, don’t use thick skinned lemons. Lime or wild lemon is also a good choice for this pickle recipe. While I have used lemons, you can also use limes to make a wonderful pickle with the recipe. Just ensure that the limes are fresh and juicy.
How to make Naranga Achar
Prep Lemons
- First rinse 6 to 7 (300 grams) large lemons very in water. Then, wipe them dry with a kitchen napkin or let them dry naturally placing them on a kitchen towel. There should be no trace of moisture or water on the lemons before you proceed to the next step. Use fresh lemons and ones with a thin skin. You could also swap lemons with 300 grams of limes to make a spicy pickle.
- Heat 1 tablespoon sesame oil (gingelly oil) in a kadai or pan.
- Keep the heat to low and add the lemons.
- Stir them well.
- Pan fry the lemons for 2 to 3 minutes on low heat. Stir them often.
- The lemons should not crack. In case, if they start cracking then immediately remove from the pan.
- Fry for 2 to 3 minutes, stirring often. Then, with a slotted spoon remove the lemons on a plate.
- When they cool down completely, chop them in 8 pieces. Remove all the seeds. You will need 2 cups of chopped lemons.
Making Naranga Achar
- Take the chopped lemons in the same plate or a bowl. Add 1 teaspoon turmeric powder and 2 teaspoons salt.
- Mix well with a spoon or with clean hands.
- In the same pan or kadai, heat 3 tablespoons sesame oil (gingelly oil). Keep the heat to a low.
- Add 1 teaspoon mustard seeds and let them crackle.
- Then, add 1 teaspoon fenugreek seeds.
- Fry fenugreek seeds for 2 to 3 seconds.
- Now, add 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped green chilies and 8 to 10 curry leaves, whole or chopped.
- Fry for a few seconds on low heat, till the raw aroma of ginger and garlic goes away.
- Then, add 1 tablespoon Kashmiri red chili powder and ½ teaspoon asafoetida (hing).
- Mix well and fry the spice powders for 2 to 3 seconds on low heat.
- Add the chopped lemons. At this step you can also add ½ tablespoon white vinegar.
- Mix thoroughly and switch off the heat.
- Remove the pan from heat and let the pickle cool completely.
- When cooled completely, spoon the pickle in a clean glass jar. Use a clean dry spoon. You can also use a sterilized glass jar to store the pickle.
- Add 1 to 2 tablespoons sesame oil from top. This won’t allow the pickle to get spoiled. Shake the jar gently. Seal with a lid and keep the jar at room temperature for about 2 days. You can shake the jar each day.
- After 2 days, you can start serving the pickle. Once you open the lid, refrigerate the pickle. You can always add more sesame oil later, if required. When refrigerated, this pickle stays good for about 30 to 45 days. You can serve the Naranga Achar as a part of Indian thali or with lachha paratha, aloo paratha, pudina paratha or with dal-rice, sambar-rice or curd rice.
Variations
In addition to this Naranga Achar, I have a few more lemon pickle recipe variations that are just lovely and you must try each one of them. These are:
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Amla ka Achar | Amla Pickle (Indian Gooseberry Pickle) Tomato Thokku Recipe (Thakkali Thokku) Green Chilli Pickle | Hari Mirch ka Achar Avakaya | Avakai (Andhra Mango Pickle) This Naranga Achar recipe post from the blog archives first published in October 2017 has been republished and updated on 1 July 2022.
title: “Naranga Achar Kerala Lemon Pickle " ShowToc: true date: “2024-10-03” author: “Burton Bierlein”
About Naranga Achar
‘Naranga’ (pronounced as nāraṅṅa) is ‘lemon’ in Malayalam language and ‘achar’ is simply a ‘pickle.’ So, this lemon pickle recipe is a popular one in the cuisine that belongs to ‘Gods own country’ Kerala. As much as this South Indian state is famous for its robust stir-fries, curries and stews, exclusive breads and decadent sweets, it is also known for its pickles. These range from vegetable to seafood ones. This particular pickle recipe is a favorite of mine. Amongst other things, my refrigerator always stores some good 2 to 3 jars of pickle at any given point. Not just me, my family is used to a side of pickle with both lunch and dinner meals. The Naranga Achar is especially relished with dal-rice and even with various stuffed parathas. This particular Kerala style pickle recipe is an easy instant one. It gets cooked and doesn’t require sun drying. However, it requires a few more days post getting cooked, to be able to be consumed. Here I have pan-fried the lemons instead of steaming them. One important thing to keep in mind is since we are pan-frying the lemons instead of steaming, make sure that the lemons don’t burst while sautéing. Or else this can turn the pickle bitter. Also, don’t use thick skinned lemons. Lime or wild lemon is also a good choice for this pickle recipe. While I have used lemons, you can also use limes to make a wonderful pickle with the recipe. Just ensure that the limes are fresh and juicy.
How to make Naranga Achar
Prep Lemons
- First rinse 6 to 7 (300 grams) large lemons very in water. Then, wipe them dry with a kitchen napkin or let them dry naturally placing them on a kitchen towel. There should be no trace of moisture or water on the lemons before you proceed to the next step. Use fresh lemons and ones with a thin skin. You could also swap lemons with 300 grams of limes to make a spicy pickle.
- Heat 1 tablespoon sesame oil (gingelly oil) in a kadai or pan.
- Keep the heat to low and add the lemons.
- Stir them well.
- Pan fry the lemons for 2 to 3 minutes on low heat. Stir them often.
- The lemons should not crack. In case, if they start cracking then immediately remove from the pan.
- Fry for 2 to 3 minutes, stirring often. Then, with a slotted spoon remove the lemons on a plate.
- When they cool down completely, chop them in 8 pieces. Remove all the seeds. You will need 2 cups of chopped lemons.
Making Naranga Achar
- Take the chopped lemons in the same plate or a bowl. Add 1 teaspoon turmeric powder and 2 teaspoons salt.
- Mix well with a spoon or with clean hands.
- In the same pan or kadai, heat 3 tablespoons sesame oil (gingelly oil). Keep the heat to a low.
- Add 1 teaspoon mustard seeds and let them crackle.
- Then, add 1 teaspoon fenugreek seeds.
- Fry fenugreek seeds for 2 to 3 seconds.
- Now, add 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped green chilies and 8 to 10 curry leaves, whole or chopped.
- Fry for a few seconds on low heat, till the raw aroma of ginger and garlic goes away.
- Then, add 1 tablespoon Kashmiri red chili powder and ½ teaspoon asafoetida (hing).
- Mix well and fry the spice powders for 2 to 3 seconds on low heat.
- Add the chopped lemons. At this step you can also add ½ tablespoon white vinegar.
- Mix thoroughly and switch off the heat.
- Remove the pan from heat and let the pickle cool completely.
- When cooled completely, spoon the pickle in a clean glass jar. Use a clean dry spoon. You can also use a sterilized glass jar to store the pickle.
- Add 1 to 2 tablespoons sesame oil from top. This won’t allow the pickle to get spoiled. Shake the jar gently. Seal with a lid and keep the jar at room temperature for about 2 days. You can shake the jar each day.
- After 2 days, you can start serving the pickle. Once you open the lid, refrigerate the pickle. You can always add more sesame oil later, if required. When refrigerated, this pickle stays good for about 30 to 45 days. You can serve the Naranga Achar as a part of Indian thali or with lachha paratha, aloo paratha, pudina paratha or with dal-rice, sambar-rice or curd rice.
Variations
In addition to this Naranga Achar, I have a few more lemon pickle recipe variations that are just lovely and you must try each one of them. These are:
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Amla ka Achar | Amla Pickle (Indian Gooseberry Pickle) Tomato Thokku Recipe (Thakkali Thokku) Green Chilli Pickle | Hari Mirch ka Achar Avakaya | Avakai (Andhra Mango Pickle) This Naranga Achar recipe post from the blog archives first published in October 2017 has been republished and updated on 1 July 2022.
