Lemon Pickle/Naranga Achar

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Here is a quick lemon pickle recipe. It goes well with biryani http://www.cookwithtammy.com/recipes/non-vegetarian/mutton-biryani/.  I like using lemons for this recipe instead of limes/cheru naranga because of the soft skin and less bitterness of the lemon skin. There is another recipe for lime pickle, which I will be uploading shortly. The lime pickle recipe is a little more time consuming and the pickle cannot be used immediately. But its always worth the wait.


Lemons – 3-4 medium sized

Green chillies – 1-2

Ginger garlic – 1 tablespoon (finely chopped)

Mustard seeds – 1/2 teaspoon

Chili powder – 2 tablespoon

Turmeric powder – 1/2 teaspoon

Fenugreek powder – 1/2 teaspoon

Asafoetida – 1/2 teaspoon

Gingely oil – 1/4 cup

Curry leaves – 2 sprigs

Vinegar – 1/8 cup

Salt to taste

Sugar – 2 tablespoons

How to:

Cut the lemons into small pieces. Save the juice that runs on the board while cutting.

In a chatty pour oil, when the oil is hot, splutter mustard seeds.

Add ginger garlic, green chilies and curry leaves. Saute till the raw smell goes away. Lower the flame and add the turmeric, chili powder, asafoetida powder and fenugreek powder. Add enough salt, sugar and Vinegar and reduce. Add the chopped lemons and reserved lemon juice. Stir to coat the lemon slices. Switch off the flame, leave to stand till it cools.

Transfer the pickle to a glass jar and store in the refrigerator. Use immediately or reserve for future use.