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Monday, March 26, 2012

Lemon Pickle / Naranga Achar

Lemon pickle or Naranga achar is a tangy flavorful pickle which is mostly accompanied with biriyani and a common item in sadya and marriages in Kerala.This recipe is from my mom,the way she prepares it and we used to cherish the pickle just dropping into the palms and gulping it.The same carried throughtout hostel days as well.We used to get the pickles from home and just devoured it during our late night study sessions and chit chat times.This recipes really brings back nostalgia:-) Though a familiar recipe with many,just sharing for my newer buddies in cooking.(The pictures were taken after 2 weeks of preparation)



Ingredients
lemon 5 (here the lemons are larger in size compared to those in India,so adjust the spices accordingly)
green chillies 4 vertical slit
garlic julienned 4 cloves
ginger julienned  1" piece
fenugreek powder 1/2 tsp or fenugreek seeds 1 tsp
asaefoetida 1/2 tsp
chilly powder 1 tbsp
turmeric powder 1/2tsp
mustard seeds 1tsp
water boiled  1/2 cup (optional;if u want gravy)
salt
oil preferably gingelly oil 3-4tsp
sugar 1tsp (optional)
vinegar 4tsp
curry leaves


Method
-Wash the lemons and steam the lemons in a steamer with adequate water for 15 minutes.(I used the idly cooker)
-Cool it completely and then cut into half and then small quarters.
-Heat oil in a pan and splutter mustard seeds.Add the fenugreek seeds,then curry leaves,giunger,garlic and green chillies.Stir till fried lightly.
-Add the spices on low flame and then add in the lemon pieces,give a stir.
-If you want gravy,You can add boiled water into it and boil the mix.Put off flame and add vinegar & sugar.
-Leave it in the pan till completely cooled and then bottle it for further use.



Servings ~600gms of pickle 

NOTES
* The pickle is ready to serve only after 1 - 1 1/2 weeks.Leave it in sun for another 2 weeks daily and this help the lemon pieces to soften.
* There is another alternative to steaming .Wash and cut the lemons and place it in the sun for 4-5 days in a jar with salt.
* The lemons should cool down completely before cutting otherwise the pith will leave a bitter taste.
* If you are adding fenugreek powder add it along with spices.
* The water adds a little gravy to the pickle,and it stays good if you are using within a month.If you wish to store longer,don't add in any water.Leave it with all other ingredients.It still gives a thick gravy.
* The sugar addition enhances the taste of pickle,helps reduce the sourness of lemons.
* Always let the oil remain on the top of the bottle as a layer tp prevent fungal growth and Use a clean dry spoon for each use.Stays good for a year without refrigeration.








7 comments:

Pranjali said... Best Blogger Tips

Hi Julie, I have added my entry to your event.
This lemon achar is so delicious and yummy....

foodydelight.com

Dolly Sharma said... Best Blogger Tips

Wow love this inviting lemon pickle. Its one of my favorite. Love ur clicks too.

Achu's Amma's Kitchen said... Best Blogger Tips

mouthwatering...achar...clicks r super

Amina Khaleel said... Best Blogger Tips

achar looks delicious... bookmarked..

SouthIndianHome said... Best Blogger Tips

Delicious and mouthwatering pickles

Reshmi said... Best Blogger Tips

mouthwatering.. tangy.. love this always..
Noel collections

Pari said... Best Blogger Tips

Looks tangy.

Thanks for linking it to "only".
FOODELICIOUS

MARCH EVENT, ‘ONLY’- SOUTH INDIAN & COOKBOOK GIVEAWAY