22 February 2014

Naranga Achar / Kerala Style Lime Pickle

No Indian meal is complete without pickles. There is an amazing variety of pickles made in every part of our country with each region having its own special pickles and methods of preparation. In the non vegetarian type of pickles, the most famous in the North Malabar is the Mussels Pickle. Vegetarian pickles the most famous are the mango pickle, carrot beetroot & dates pickle and lime pickle. Some pickles which all are not aware of are the ones like Chena (yam) Achar.

Today I would like to share a simple Kerala style Lime Pickle. Lime pickle gets better the more you keep it. Take precautions like making sure no water is there on the lime or in the jar used to store it. Lime pickle is one of the oldest type of pickles and it is called 'Naranga Achar' in Kerala. It is also made for Sadhya/ Feast. This Kerala Style Lime Pickle is hot and tangy. 

Naranga Achar / Kerala Style Lime Pickle

(Printable Recipe)

Lime - 11/2 kg
Ginger - 100 g
Garlic - 100 g
Green Chilly - 100 g
Kashmiri Chilly Powder- 1 1/2 cup
Fenugreek - 1 1/2 tsp
Gingelly Oil - 3/4 cup + 4 tbsp
Salt - 5 1/2 tbsp
Curry Leaves - 4 sprigs
Asafoetida - 1/4 tsp
Split Mustard - 3 tbsp
Vinegar - 1 cup


Wash and pat dry the lime.
Cut each lime into 4 pieces.
Chop the chilly, garlic and ginger fine.
Heat a small pan and warm the chilly powder along with fenugreek.
Pulse it in a grinder four times. Keep aside.
Heat a kadai /wok. Add in the oil.
Add in the lime and salt. Saute of 2 minutes.
Add in the ginger, garlic and green chilly.
After sauteing for 2 minutes add curry leaves, asafoetida and chilly powder mix.
Keep stirring. Bring to a nice boil. Switch off flame.
In the small pan warm the split mustard seeds.
Add it to the pickle.
Add in the vinegar. Mix well.
Let the pickle remain in the same wok for a day. Close it with a well fitted lid.
Next day check salt. Add 1 tsp salt.
Transfer the pickle into a sterilised glass jar or ceramic jars / bharani.
Heat a small pan. Pour in 4 tbsp gingelly oil. Let it come to a boil. Switch off flame and let the oil cool.
When oil has cooled down pour it on top of the pickle in the jar and close tightly.
Store in a cool dry place.
The pickle can be used after 6-7 days.

The salt needs to be checked every 2 days as it will get absorbed in the lime. Add more if required.
Do not reduce the amount of salt as it not only adds flavour but also draws moisture and retards microbial growth in pickles.

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