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Kerala-Style Naranga Achaar Recipe

Kerala-Style Naranga Achaar
How to make Kerala-Style Naranga Achaar

Naranga achaar is a traditional lemon pickle recipe from the state of Kerala. It is tangy, spicy and makes for a delicious accompaniment to pair with meals.

  • Total Cook Time 40 mins
  • Prep Time 30 mins
  • Cook Time 10 mins
  • Recipe Servings4
  • Easy

Ingredients of Kerala-Style Naranga Achaar

  • 5 Lemons
  • 1 tsp Haldi
  • 2 tsp Sesame oil, for pan-frying
  • to taste Salt
  • 1 tsp Mustard seeds
  • 1 tsp Saunf (fenugreek) seeds
  • 1 inch Ginger, chopped
  • 3 Garlic cloves, chopped
  • 2 Green chillies, chopped
  • 7-8 Curry leaves
  • 1 tsp Red chilli powder
  • 1/2 tsp Hing
  • 1 tsp White vinegar (optional)
  • 2 tbsp Sesame oil, for tempering

How to Make Kerala-Style Naranga Achaar

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To begin with, first, heat some oil in a kadhai set on low flame. Add the lemons and mix them well with the oil.
Pan fry them for around 2-3 minutes, stirring occasionally. Once done, switch off the flame and transfer the lemons to a plate.
When they cool completely, chop them into small pieces and remove all the seeds. Now, add haldi and salt and mix thoroughly with a spoon or your hands.
For the tempering, heat oil in the same kadhai, add mustard seeds and fenugreek seeds, and allow them to crackle.
Add curry leaves, chopped green chillies, ginger and garlic, and fry for a few seconds till the raw aroma of ginger-garlic goes away.
Add red chilli powder and hing and fry the spices nicely. Finally, add the lemons and white vinegar. Mix everything together and switch off the flame.
When cooled completely, transfer to an air-tight container and keep it at room temperature for 2 days. Kerala-style naranga achaar is ready!
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