- Preparation: First rinse 7 large lemons (300 grams) very well in water. Then wipe them dry with a kitchen napkin or let them dry naturally placing them on a kitchen towel. There should be no trace of moisture or water on the lemons before you proceed to the next step. Making: Heat 1 tablespoon sesame oil in a kadai or pan. Keep the flame to a low. Add the lemons. stir them very well. Then stirring them often pan fry the lemons for 2 to 3 minutes. The lemons should not crack. If they start cracking then immediately remove from the pan. Fry for 2 to 3 minutes stirring often. Then with a slotted spoon remove the lemons in a plate. When they cool down completely, then chop them in eight pieces. Remove all the seeds. You will need 2 cups of chopped lemons. Take the chopped lemons in the same plate or a bowl. Add 1 teaspoon turmeric powder and 2 teaspoons salt. Mix very well with a spoon or with clean hands. For Tempering : In the same pan or kadai, heat 3 tablespoons sesame oil. Keep the flame to a low. Add 1 teaspoon mustard seeds and let them crackle. Then add 1 teaspoon fenugreek seeds and fry for 2 to 3 seconds. Now add 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped green chilies and 8 to 10 curry leaves, whole or chopped. Fry for some seconds till the raw aroma of ginger and garlic goes away. Keep the flame to a low. Then add 1 tablespoon kashmiri red chilli powder and ½ teaspoon asafoetida . Mix well and fry the spice powders for 2 to 3 seconds. Add the lemons. At this step you can also add ½ tablespoon white vinegar. Mix very well and switch off the flame. Keep the pan down and let the pickle cool completely. When cooled completely, then spoon the naranga achar in a clean glass jar. Add 1 to 2 tablespoons sesame oil from top. This won't allow the pickle to get spoiled. Shake the jar. Cover with a lid and keep the jar at room temperature for about 2 days. Then after 2 days you can start serving the pickle.
Spicy lemon pickle
#myrecipe
By Radha Nelanti
Jan, 9th
606
Servings
10 persons
Cook Time
30 minutes
Ingredients
11
- 13
Ingredients
- Lemon
- Sesame oil
- Turmeric
- Salt
- Mustard
- Ginger
- Cloes
- Fenugreek
- Chillies
- Curry leaves
- Kashmiri red chilli powder
- Hing
- White vinegar
