A delightful lime pickle made at home. Nothing like a homemade pickle!
- Allow to cool completely and store in glass jars.
- Allow to sit for 2- 3 weeks before serving. Use a clean, dry spoon every time to serve. Very Yummy Pickle!
Naranga Achar- Kerala Lime Pickle
® This is a RAS signature Recipe©
Prep Time 10 minutes, COOK time 15 minutes, 1 JAR.
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Naranga Achar – Kerala Lime Pickle – Easy tasty lime pickle
Description
Kerala naranga achar is a spicy, tangy, and aromatic pickle made from lemons or limes, a staple condiment in Kerala cuisine. Unlike many other Indian lemon pickles, the Kerala version is often characterized by a rich, dark color and a distinct flavor profile that is both fiery and deeply sour. It is a highly sought-after accompaniment for the sadya (the traditional Kerala feast) and pairs wonderfully with rice, biryani, and other classic dishes.
Ingredients:
Instructions
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Wash and dry the fresh limes.
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Steam the limes over boiling water for 5-8 minutes till just tender- they should not break )
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Cut each lime into quarters.
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Add enough salt (½ - ¾tsp) and aboout ¼ sugar. Toss well. Keep aside for at least 1 hour.
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(I sometimes keep this in a jar for 1 week, mixing daily with a dry spoon - and make it the next week for a more tender lemon pickle)
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Toast separately the fenugreek seeds and mustard seeds till aromatic.( dry roast in a non stick frying pan).
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Crush the toasted fenugreek and mustard seeds separately to a course powder.
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Heat the sesame oil in a wok. Splutter a pinch of fenugreek seeds.
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Add the garlic and saute briefly.
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Add the ginger and green chili and saute till all are softened and well sauteed.
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Add the toasted mustard seed and fenugreek powders along with the asafoetida, chili powder and turmeric.
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Add the lime pieces and stir well to coat with the spices. Taste and add salt to taste.
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Add 1 cup water and bring to simmer.
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Add vinegar.
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Reduce the heat to a low simmer and allow the gravy to thicken
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Allow to cool completely and store in glass jars.
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Allow to sit for 2- 3 weeks before serving. Use a clean, dry spoon every time to serve. Very Yummy Pickle!
Note
- If you make a lot of lime juice regularly, you can save the used ( but not slaughtered) limes in a jar in the fridge. When you have enough, you can use these to make pickles as well.
- Place in a jar. Add ¾ tsp salt and mix well.
- Close the jar tighly. For 1 week, open and stir the pickled lemon with a dry spoon once or twice a day. Strain away the water that has collected in the jar. Then continue the recipe as above.
- Key Ingredients: Lime/Lemon, Garlic, Ginger, Green Chillis, Vinegar, Oil, Spices, Salt.
After making this pickle, should we keep it outside the fridge or should we refrigerate it before we start using it? Should we leave it for 3 weeks before consuming it?
unless the weather is really hot, I leave the pickle in a dark cupboard till it’s ready. If the pickle is not being consumed daily, I will later transfer it to the fridge.. but usually, I just leave it in the cupboard. It all depends on the frequency of use.. hope this helps:)