Red Lemon Pickle, Red Naranga achar

Filed under Pickle, Vegetarian
3.7, 41 reviews

Happy Navratri in advance..

Recipe Details  
 
3.7, 41 reviews

Posted by
Posted on 24, Feb 2013
Serving 30-35 people
Ready in 30 minutes
Post Views 6.5 K views
Post Rating 3.66 out of 5 , from 41 reviews
Click here to view the recipe in Malayalam - Opens new tab.
Ingredients
  • Lemon, medium sized - 10 Nos
  • Garlic - 10 cloves, chopped
  • Ginger - ½ inch piece, chopped
  • Green chilly - 2 Nos, chopped
  • Curry Leaves - 2 sprig
  • Turmeric powder - ¼ Teaspoon
  • Kashmiri Red chili powder - 2 Tablespoon
  • Asafoetida powder - ¼ Teaspoon
  • Mustard seeds - ½ Teaspoon
  • Fenugreek seeds - 1 Teaspoon
  • Gingelly oil, Sesame oil - 2 Tablespoon
  • Vinegar - 2 Teaspoon
  • Sugar - ½ Teaspoon
  • Salt to taste
Directions
  1. Wash the lemons and steam cook in a steamer for 10-15 minutes. This will help to reduce the sourness of lemons.
  2. Once cooled, cut each lemon into 4 or 8 pieces as desired.
  3. Heat 2 tablespoon oil in a pan, and splutter mustard seeds.
  4. Then add in the fenugreek seeds and fry for 30 seconds on low heat.
  5. Add in the chopped garlic, ginger, green chilly, curry leaves and saute until the raw smell disappears on low heat.
  6. Add turmeric powder, chili powder and saute for 1-2 minutes on low heat.
  7. Add ¼ cup of water and bring to boil.
  8. Once it starts to boil, simmer for 5 minutes or till the water is reduced and the gravy is thick.
  9. Add in the asafoetida powder and mix well.
  10. Remove from heat. Add in the lemon pieces, salt, sugar, vinegar and mix well. Leave it in the pan for 2-3 hours.
  11. Transfer to a glass jar and serve as needed.
3.7, 41 reviews

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