LEMON PICKLE/NARANGA ACHAR

         Pickles are said to be 'HISTORY IN A JAR', and when it comes to Lemon Pickle it is one of the widely pickled Fruit/Vegetable around the world.  Lemon with its tangy and refreshing nature rejuvenates and freshen up the dish it is added into, same goes with a Lemon Pickle.  There are many versions and methods of preparing Lemon Pickle.  When we say, Pickle, it is commonly meant to be preserved in Salted Water/Brine and sometimes in Vinegar.
        When we say Pickles, In India it is an absolute SPICY TREAT, laced with Oil - Sesame Oil/Mustard Oil. South Indian Pickles are prepared with Sesame Oil and you can find a note of Asafoetida in few versions. Most pickles are prepared with tangy fruit/vegetable and sometimes some vegetables/fruits are disguised to feel tangy with Vinegar/Lemon Juice/Citric Acid.
       This Lemon Pickle Recipe is a traditional old style Kerala Naranga Achar where Lemons are preserved in brine and then pickled.  Citrusy Lemons are simply transformed into a spicy & tangy treat with few Spices. This simple Lemon Pickle/Naranga Achar can convert your simple meal into a devouring delicacy, a single slice of Lemon pickle can help you gobble up a big bowl of Rice within no time.



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Cuisine - Kerala (Indian)
Recipe Type - Pickle
Spice Level  - High
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 8-10 Minutes
Maturing Time -  Few Weeks

HOW TO PRESERVE LEMON IN BRINE

INGREDIENTS :

Lemon - 10-12 Nos.
Salt - 1/2 Cup
Warm Water - 1/4 Cup

METHOD :

• Boil the water and allow it to cool.
• Clean the Lemons and allow it to dry on a clean kitchen towel.
• Wipe them off with a clean cloth to get rid of any extra wetness.
• Cut the Lemon into 4 or 8 small pieces.
• Take a clean and dry Glass Bottle or Bharani (Porcelain Jar).
• Put some salt at the bottom of the Jar.
• Put a few Lemon Pieces over it.
• Again put some salt and top it up with few more Lemon Pieces.
• Follow the suit until all the Lemon Pieces are salted.
• Close the lid of the jar and mix well, until the Lemon Pieces are well coated with Salt.
• Pour warm water into the jar and mix well.
• Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
• Stir the Lemon Pieces every two days, so that the essence of Lemon is well infused into the brine.
• Gradually they absorb the brine and double their size.
• Brine preserved Lemons will be ready within a few weeks time.
• These can be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

NOTES :

• These Brine preserved Lemons make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and lemon.
• The suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
• Always use clean & dry spoons while handling these preserved lemons. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the lemons. 
• If stored properly, these Lemons can last for a year or so.
• Can use these preserved Lemons to prepare Uppu Naranga Chalichathu, Naranga Achar etc.,
• There are few Mediterranean recipes which use these preserved Lemons in their recipes.

HOW TO MAKE LEMON PICKLE/NARANGA ACHAR

 

INGREDIENTS :

Preserved Lemon - 2 Cups
Salt - 2-3 Tbspn
Mustard Seeds - 11/2 Tspn
Asafoetida - 1 Tspn
Curry leaves - 2 Sprigs
Red Chilli Powder - 2 Tbspn
Turmeric powder - 1 Tspn
Fenugreek Powder - 1 Tspn
Jaggery (Cane Sugar) - 1 Tbspn
Sesame Oil - 3-4 Tbspn
Vinegar - 3 Tbspns

METHOD :

• Dry roast the Fenugreek Seeds, cool and powder it.
• Drain the Lemon Pieces from the Brine and keep it aside.
• Save the brine in a separate bowl.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the preserved Lemon Pieces and saute it on a low flame for few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Pour in the brine and give a quick stir.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Lemon Pickle/Naranga Achar to cool down.
• Finally, add Vinegar to the Lemon Pickle/Naranga Achar and mix well.

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NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• As the Lemons are preserved in brine, they would already be salty.
• Pour some extra oil if you feel the Lemon Pickle/Naranga Achar is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.