LEMON PICKLE (NARANGA ACHAAR)

Home-made pickle always taste good than the store-bought one since they extract the essence for juice concentrates and the remaining only is used to make pickle. I tried this recipe, which is of my grandma, when I went to home last vacation. It is the most authentic way, and a bit lengthy in process, but trust me, it is worth all the effort to have such a mouthwatering taste. If made with the right proportion of ingredients and stored in a dry china ceramic jar (Bharani) or a glass jar, it will last for years together. Hope everyone will try and come out with some nice comments

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Ingredients:-

1. Lemon (Cheru Naranga) – 10 nos.

2. Garlic – 12 cloves, sliced lengthwise

3. Turmeric Powder – 1 tsp.

4. Red Chili Powder – 4 tbsp.

5. Fenugreek Powder – ½ tsp.

6. Asafoetida Powder (Kayam) – ½ tsp.

7. Gingely Oil (Nallenna) – 6-7 tbsp.

8. Vinegar – 3-4 tbsp.

9. Mustard Seed – 1 tsp.

10. Curry leaves – 2 sprig

11. Salt – as required

Method:-

1. In a big pan, boil enough water to immerse the lemon along with 5 tbsp. of salt and cook lemons for about 10 minutes until it becomes tender. (N.B: Do not overcook since it will become difficult to slice it) Remove from the fire, drain the water and allow it cool.

2. Cut the lemon into quarters and then cut each quarter into a half.

3. Add salt according to your taste into these lemon pieces, mix well and keep for 1-2 days in a tight dry ceramic or glass jar.

4. Heat the gingely oil in pan and sputter mustard seed. Then add the curry leaves and the sliced garlic and saute till it turns to nice brown color.

5. Lower the flame and add the turmeric powder, red chili powder, asafoetida powder and fenugreek powder. Saute it till raw smell fades.

6. Then add vinegar and mix well. Allow it to boil.

7. Now add the lemon slices and adjust the salt. Mix it well.

8. Remove it from flame and allow it to cool.

9. Transfer it to a dry air-tight ceramic or glass jar or container.

10. Traditional Kerala style Naranga Achar is ready!!!

Notes:-

- Keep it for a week or two before using, allowing lemon to get soft in the gravy and its juice to get mixed with the masala to give the best mouthwatering taste.

- Use only clean dry spoon to scoop the pickle from the jar, as wet spoon adds moisture and the pickle can get "fungus" and gets spoiled.

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