Naranga Achar – Kerala Lime Pickle – Easy tasty lime pickle
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A delightful lime pickle made at home. Nothing like home made pickle!
Total time is not inclusive of – optionaL
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Prep Time 10 minutes, COOK time 15 minutes, 1 JAR.
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Ingredients:
| Small yellow Indian limes, cut in 4 pieces or Larger Lemons, cut into 8 pieces if you cant get the smaller ones. | 2 cups small yellow limes, cut in 4 pieces or Larger Lemons, cut into 8 pieces if you cant get the smaller ones. | |
| Salt (to taste) | As needed | |
| Garlic, sliced thinly or use Indian small garlic cloves | 1 cup | |
| Ginger sliced thinly | ¼ cup | |
| Mild green chillies (long), sliced | 2 | |
| Mustard seeds | ½ tsp | |
| Fenugreek seeds plus a pinch, divided | ½ tsp | |
| Sesame oil/gingely oil | 4 Tbsp | |
| Red chili powder | 2 tsp | |
| Turmeric powder | ¼ tsp | |
| Asafoetida | ½ tsp | |
| Distilled white vinegar | 3 ¼ Tbsp |
Method:
- Wash and dry the fresh limes.
- Steam the limes over boiling water for 5-8 minutes till just tender- they should not break )
- Cut each lime into quarters.
- Add enough salt (½ – ¾tsp) and aboout ¼ sugar. Toss well. Keep aside for at least 1 hour.
- (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)
- Toast separately the fenugreek seeds and mustard seeds till aromatic.( dry roast in a non stick frying pan).
- Crush the toasted fenugreek and mustard seeds separately to a course powder.
- Heat the sesame oil in a wok. Splutter a pinch of fenugreek seeds.
- Add the garlic and saute briefly.
- Add the ginger and green chili and saute till all are softened and well sauteed.
- Add the toasted mustard seed and fenugreek powders along with the asafoetida, chili powder and turmeric.
- Add the lime pieces and stir well to coat with the spices. Taste and add salt to taste.
- Add 1 cup water and bring to simmer.
- Add vinegar.
- Reduce the heat to a low simmer and allow the gravy to thicken
- 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 – Easy tasty lime pickle
Notes:
- 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.
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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:)