Naranga Achar

Cuisines

Best for

Recipe

Ingredients

3 large	lemons
1 tablespoon	salt
1 cup	water
2 tablespoons	sesame oil
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
1 pinch	asafoetida
5	dried red chilies
1 teaspoon	turmeric powder
2 tablespoons	red chili powder
1 tablespoon	jaggery
1	curry leaf sprig

Instructions

1. 1 Wash the lemons thoroughly and pat them dry with a clean cloth.
2. 2 Cut each lemon into small pieces, removing any seeds.
3. 3 In a bowl, mix the lemon pieces with salt and set aside for 1 hour.
4. 4 In a pan, bring water to a boil and add the salted lemon pieces. Cook for 5-7 minutes until the lemons soften. Drain and set aside.
5. 5 Heat sesame oil in a pan over medium heat. Add mustard seeds and let them splutter.
6. 6 Add fenugreek seeds and asafoetida, stir for a few seconds.
7. 7 Break the dried red chilies into pieces and add them to the pan.
8. 8 Add turmeric powder and red chili powder, and stir quickly to avoid burning.
9. 9 Add the cooked lemon pieces and mix well to coat them with the spices.
10. 10 Add jaggery and curry leaves, stir well, and cook for another 3-4 minutes.
11. 11 Remove from heat and let the pickle cool completely before transferring to a clean, dry jar.