Read more about NARANGA ACHARNaranga Achar is a spicy pickle made using lemon and it is one of the most popular pickle recipes from Kerala. Kerala Lemon pickle or Cherunaranga Achar is considered to be a must-have side dish in Kerala Sadya.
How easy is making Cherunaranga Achar or lemon pickle? We can make lemon pickle in a variety of ways. Yes, the following cooking methods will enable you to. From the time of childhood, naranga achar is my most favorite among all pickles. I use the Cherunaranga Achar with all type dishes like chapathi, nan, dosa, parotta, biryani, bread.
Lemon pickle is one among the many kinds of pickles served on a banana leaf and is usually served during the Kerala Sadya Recipes essentially a side dish with rice. In some parts of Kerala, people call it naranga curry. This lime pickle gives an authentic taste to the sadya. This pickle is so easy to make, a simple, spicy and a tangy one.
Cherunaranga Achar can be made using oil and without using oil. In a large pan, you can fry lime pickle or boiled with water. Saute lemon a few till soft, so that all the ingredients will absorb quickly in the lemon. I didn't saute extra as I will keep my pickle untouched for two to four weeks before use. By that time, the lime will be softened and will consume all the ingredients. You can change the ingredients/cooking method below, but if you are a beginner, it is best to follow these kerala cherunaranga achar recipe instructions.
Indians are very commonly used pickles, in different ways. But here is how to make Kerala style lime pickle. The Malayalees made kerala style naranga achar during the festival season like Onam and Vishu. Tested and tasty authentic cherunaranga achar recipe for Kerala lemon pickle / Naranga achar without any bitterness.
Will you post comments in the comment box after you try? ! 🙂 Enjoy!
- Naranga / Lemon - 8 Nos or 1/2 Kg
- Ginger finely chopped - 1 teaspoon
- Garlic finely chopped - 1 teaspoon
- Red Chili powder - 1 teaspoon
- Green chili chopped - 1 teaspoon
- Turmeric powder - 1/3 teaspoon
- Asafoetida powder - a pinch
- Fenugreek powder - 1/3 teaspoon
- Sugar - 1 teaspoon
- Vinegar - 1 tbsp
- Mustard - 1/2 teaspoon
- Curry leaves - few
- Sesame oil/Gingelly Oil - 5 teaspoons
- Salt to taste
- 1Rince lemons very well in water.
- 2Wipe each lemon with a kitchen towel.
- 3Heat 3 tablespoon oil in a pan and add the lemons into it. Keep the flame to low. Stir them very well.
- 4Remove from the flame and allow it to cool. Wipe the lemons with a clean/dry kitchen towel.
- 5Allow lemons to cool and then slice them into 6-8 pieces.
- 6Again heat a kadai / cheenachatti / pan and add 1 tablespoon oil.
- 7Then splutter mustard seeds and add chopped garlic, ginger, green chilies and curry leaves.
- 8Lower the flame and then add red chili powder, turmeric powder, and roast.
- 9Add asafoetida powder and fenugreek powder mix well.
- 10Add the lemon slices, sugar, mix well and adjust the salt. Saute it well combined the mixture for 1-2 minutes.
- 11Add little hot water to the mixture and boil.
- 12Switch off the flame, add vinegar and adjust the taste.
- 13After cooling down transfer the pickle to a jar or glass container.
- 14Add heated sesame oil on the top of the jar to prevent the fungus forming and gives it an authentic taste. Cover with tight lid.
- 15Start using the lemon pickles (Naranga Achar) stays good for 2-3 months, but you can enjoy the taste after some days.