Naranga Achar

Cuisines

Best for

Recipe

Ingredients

	3 large	Lemon
	1 tablespoon	Salt
	1 cup	Water
	2 tablespoons	Sesame oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Fenugreek Seed
	1 pinch	Asafoetida
	5	Red Chili , dried
	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.