Instant lemon pickle -Tangy and spicy
In Kerala, Sadyas (grand feast) start with different pickle varieties. One such pickle is Naranga curry or instant lemon pickle. Usually the main ingredient is big lemons called gada naranga. However on the other hand one can use small lemons if Gada narangas are not available.
Make these pickles a couple of days before any special occasions or festivals like Onam or Vishu
Instant Lemon Pickle for Sadya
Ingredients
- 8 Lemons (extremely ripe)
- 1/4 cup Gingelly oil (nalla enna)
- 1/2 tsp Mustard seeds
- 1 sprig Curry Leaves
- 1/4 tsp Asafoetida (hing)
- 1/4 tsp Mustard Powder (kadugu podi)
- 1/4 tsp Fenugreek Powder (uluva podi)
- 1/4 tsp Turmeric Powder
- 1 tbsp Chilli Powder
- to taste Salt
Instructions
- Slice the lemons into small cubes and add salt to it. Keep it aside for 20 minutes
- Heat a pan and add oil to it.When the oil is hot add mustard seeds. After it splutters add curry leaves and asafoetida.
- Then add the salted lemons into it and saute it well for few minutes.
- Add chilli powder, turmeric powder, fenugreek powder and mustard powder.
- Keep it on low flame and cook well.
- Store the pickle in glass jar or container after it cools down.
Step by Step method with pictures
Ingredients shown below.
Slice the lemons into small cubes and add salt to it. Keep it aside for 20 minutes
Heat a pan and add oil to it. When the oil is hot add mustard seeds. After it splutters add curry leaves and asafoetida.
Then add the salted lemons into it and saute it well for few minutes.
After that add chilli powder, turmeric powder, fenugreek powder and mustard powder.
Most importantly, keep it on low flame and cook well.
Finally, store the pickle in glass jar or container after it cools down.
Notes
The consistency of the naranga is little runny unlike other traditional pickles.
Water from the lemons are enough for the lemons to cook. So don’t add water and let it cook in the oil itself.
Choosing the right kind of lemons are very importatant to get that lip-smacking tangy taste. Otherwise it may turn bitter and spoil the taste of pickle.
Unlike the traditional pickle, one can use this naranga curry instantly after preparation. If stored properly, instant pickles store for more than a couple of weeks and if refrigerated, lasts more than a month.
In this recipe, the condiments such as mustard and fenugreek seeds should be roasted and powdered finely. Do not roast the condiments more than required as it may lose the flavour.
Keep the flame low throughout to cook the lemons well.
Slightly peel off the lemon skin if it is very thick.
For more pickle recipes click here
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