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.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

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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