Instant Lemon Pickle (Naranga Achar)
 
Prep time
Cook time
Total time
 
Spicy and tangy lemon relish made with lemon pieces sautéed in sesame oil along with spices like mustard, fenugreek and cayenne pepper.
Author:
Recipe type: Relish, Pickle
Cuisine: Indian, Kerala
Serves: 6-8
RecipeIngredients
  • 3 large lemons (or 4 regular sized lemons)
  • 1 tbsp sesame oil (gingelly oil)
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • ½ tsp mustard powder
  • ½ tsp fenugreek powder
  • 1 tsp kashmiri chilli powder
  • ½ tsp sea salt
  • 1 tbsp apple cider vinegar
  • 1 tbsp sesame oil
RecipeInstructions
  1. Peel the lemons (removing the yellow rind) and then cut into small bite size pieces. Discard the seeds. Place in a strainer that is placed over a dish. Collect the juices and reserve.
  2. Heat a small pan or cooking pot and add the oil. When hot add the mustard seeds and the fenugreek seeds. When they splutter, add the lemon pieces and saute for 2 mins.
  3. Add all the spices and salt and sautee for 1 more minute. Turn heat off and add the vinegar and the sesame oil and stir to mix. Pickle is ready to be served immediately!
  4. Store pickle in an air-tight container at room temperature for a week and in refrigerator for about 2 weeks.
Notes
Although I used regular lemons, you can use same recipe to make vadukka puli (Meyer lemons)achar
Recipe by Cook2Nourish at https://cook2nourish.com/2017/09/instant-lemon-picklerelish-vadukkapuli-achar.html