https://punguskitchen.com

Home
Flavors of Kerala
Naranga Achar (Lemon Pickle)

Start Reading Mode

min

0 0

Share
Like 0

Ingredients

Adjust Servings:

	500 grams of lemons (small, preferably) Lemon
	100 grams of salt (adjust to taste) Salt
	2 tablespoons of (adjust to taste) Red Chili Powder
	1 tablespoon Turmeric Powder
	1 tablespoon Mustard Seeds
	1 tablespoon Fenugreek Seeds (Uluva)
	1 tablespoon of jaggery (optional, for sweetness) Jaggery
	1/2 cup of sesame oil or any other cooking oil Sesame oil
	1 teaspoon Asafetida (Hing)
	Optional black pepper
	Optional Cumin seeds

Nutritional information

25 kcal

Calories

Total Fat

0 mg

Cholesterol

400 mg

Sodium

2 grams

Carbohydrates

0.5 grams

Protein

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Naranga Achar (Lemon Pickle)

Name: Naranga Achar (Lemon Pickle)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 Servings
Cuisine: Indian
Ingredients: Lemon: 500 grams of lemons (small, preferably); Salt: 100 grams of salt (adjust to taste); Red Chili Powder: 2 tablespoons of (adjust to taste); Turmeric Powder: 1 tablespoon; Mustard Seeds: 1 tablespoon; Fenugreek Seeds (Uluva): 1 tablespoon; Jaggery: 1 tablespoon of jaggery (optional, for sweetness); Sesame oil: 1/2 cup of sesame oil or any other cooking oil; Asafetida (Hing): 1 teaspoon; black pepper: Optional; Cumin seeds: Optional

A Tangy and Spicy Delight

Features:

Cuisine:

Indian

Naranga Achar is a tangy lemon pickle from Kerala, made with fresh lemons and a mix of spices. This flavorful condiment adds a zesty kick to rice and curries, enhancing meals with its delightful tartness and aromatic spices.

45 minutes
Serves 10
Medium

Ingredients

500 grams of lemons (small, preferably) Lemon
100 grams of salt (adjust to taste) Salt
2 tablespoons of (adjust to taste) Red Chili Powder
1 tablespoon Turmeric Powder
1 tablespoon Mustard Seeds
1 tablespoon Fenugreek Seeds (Uluva)
1 tablespoon of jaggery (optional, for sweetness) Jaggery
1/2 cup of sesame oil or any other cooking oil Sesame oil
1 teaspoon Asafetida (Hing)
Optional black pepper
Optional Cumin seeds

Directions

Health Benefits

Rich in Vitamin C: Lemons are an excellent source of Vitamin C, which is essential for immune function and skin health.

Antioxidants: The spices used (like turmeric and mustard seeds) are known for their antioxidant properties, which can help combat oxidative stress in the body.

Digestive Health: The spices can aid in digestion and may help alleviate digestive issues.

Flavor Enhancer: Using pickles like Naranga Achar can enhance the flavor of meals, potentially encouraging the consumption of healthier foods like vegetables and whole grains.

Considerations

Sodium Content: The pickle can be high in sodium; therefore, moderation is key, especially for individuals monitoring their salt intake.

Oil Content: The use of oil contributes to the fat content. Opting for healthier oils (like sesame or olive oil) can enhance the nutritional profile.

Servings for Naranga Achar

Total Servings: This recipe typically makes about 10-12 servings, depending on the desired amount per serving.

Serving Suggestion

Serving Size: Approximately 1 tablespoon (15 grams) per serving.

Notes
– Ensure all ingredients are prepared and measured before starting to streamline the process.

– Cooking temperature may vary slightly depending on your stove; adjust to maintain a steady simmer.

Share It: Let's Cook Together!

Steps

1 Done	Prepare the Lemons - Wash the lemons thoroughly and dry them completely. - Cut each lemon into quarters or eighths, depending on your preference.
2 Done	Mix Salt and Spices - In a large mixing bowl, combine the cut lemons with 100 grams of salt, 2 tablespoons of red chili powder, and 1 tablespoon of turmeric powder. - Mix well to coat the lemons evenly.
3 Done	Prepare the Spice Mix -In a dry pan, roast 1 tablespoon of mustard seeds and 1 tablespoon of fenugreek seeds until fragrant. Let them cool. - Grind the roasted spices into a coarse powder.
4 Done	Combine Ingredients - Add the ground spice mix to the lemon mixture. - If using, add 1 tablespoon of jaggery and 1 teaspoon of asafetida. Mix everything thoroughly.
5 Done	Add Oil - Heat 1/2 cup of sesame oil until warm (not smoking). - Pour the warm oil over the lemon mixture and mix well.
6 Done	Transfer to Jar Transfer the prepared pickle to a clean, dry glass jar. Ensure that the lemons are submerged in oil.
7 Done	Fermentation Seal the jar tightly and leave it in a sunny spot for about 2 weeks. Shake the jar gently every few days to mix the contents.
8 Done	Storage After fermentation, the pickle can be stored in a cool, dry place or refrigerated. It can last for several months if stored properly.
9 Done	Serving Suggestions - Serve Naranga Achar as a side with rice, chapati, or parathas. - It can also be enjoyed as a condiment with curries and dals. Enjoy your homemade Naranga Achar!

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.