Naranga Achar

Spicy and tangy lemon pickle made in Kerala style


  • 10 Lemons
  • 1 inch Ginger, julienned
  • 2 Garlic cloves, julienned
  • 2 Green chilly, sliced
  • 3/4 teaspoon Mustard seeds
  • 1/2 teaspoon Fenugreek seeds
  • 2 tablespoons Red Chilli Powder
  • 1/4 teaspoon Turmeric powder:
  • 1/4 teaspoon Asafetida
  • 1/4 cup Vinegar
  • Salt to taste
  • 2 tablespoons Sesame oil
  • 1 teaspoon Sugar (optional)


  1. Steam lemons for about 5 to 10 min. Allow to cool. Cut lemons into 8 pieces, add a tbsp of salt and mix well.
  2. Heat oil in kadhai. Splutter mustard seeds and add fenugreek seeds, ginger and garlic. Sauté until slightly browned.
  3. Add curry leaves, Kashmiri chilly powder, turmeric, vinegar and asafetida. Boil for a few minutes and switch off the fire.
  4. Add sugar, lemon pieces and mix well.
  5. In another small kadai, roast mustard seeds and fenugreek seeds and powder them.
  6. Sprinkle this powder on top of the lemon pickle and mix well.
  7. Store Naranga achar in an airtight bottle.

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