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.
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 JarTransfer the prepared pickle to a clean, dry glass jar. Ensure that the lemons are submerged in oil. |
7 Done | FermentationSeal 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 | StorageAfter 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! |
![[Valid RSS]](https://punguskitchen.com/wp-content/uploads/2024/11/valid-rss-rogers.x30039.png "Validate my RSS feed")
