INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

     Instant Naranga Achar/Instant Lime Pickle is yet another quick & easy Pickle Recipe and when it comes to Sadhya, such instant pickles can easily be prepared beforehand and served.  This Lime Pickle is an instant version where I have steam cooked the Limes until soft and tender. In this version, if perfectly cooked you can serve the Pickle on the same day. If the Lime variety tends to be bitter, this instant version of Naranga Achar takes just 4-5 days to get matured perfectly. So If you are planning ahead for a Sadhya, this Achar comes in handy.  This Pickle is also commonly termed as Sadhya Naranga Achar.
     Normally Lime Pickle is prepared with preserved Lime/Lemons in brine.  I have already posted a recipe of Naranga Achar/Lemon Pickle before with preserved Limes. But this is a quick & easy method of preparing the same Achar when you are in literal need to serve it instantly.  And when it comes to Sadhya there are few items which can be easily prepared beforehand.  Kadu Manga Achar, Vadugapuli Naranga Achar and this Instant Naranga Achar can quickly be incorporated and stored for the purpose. 
       This Lemon Pickle Recipe is also prepared in the traditional style, with the only difference that the Limes are steamed cooked for a quick fix. Citrusy Lemons are simply transformed into a spicy & tangy treat with few Spices. This simple Instant Lime Pickle/Naranga Achar can convert your simple meal into a devouring delicacy, a single slice of Lime pickle can help you gobble up a big bowl of Rice, particularly Curd 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 - 30-45 Minutes
Maturing Time -  Immediate


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HOW TO MAKE INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

 

INGREDIENTS :

Lime - 8-10 Nos.
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
Gingelly Oil - 3-4 Tbspn
Salt - To Taste
Vinegar - 3 Tbspns

METHOD :

• Wash the Lime and pat it dry with a clean kitchen towel.
• Steam the Lime on a high flame for about 5-7 minutes, lower the flame and steam cook for another 15-20 minutes.
• Switch off the flame and allow the Lime to cool.
• Once cooled, Cut the Lime to 8 pieces. Lime tends to ooze out the juice while cutting.
• Reserve the Lime Juice in a separate bowl.
• Add Salt to the Lime Pieces and leave it aside for an hour or two.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat the Gingelly Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the steam cooked Lime Pieces and saute it on a low flame for a few minutes until it becomes soft.
• Add Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add melted Jaggery to the above.
• Pour in the reserved Lime Juice 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 Instant Lime Pickle/ Instant Naranga Achar to cool down.
• Finally, add Vinegar to the Instant Lime Pickle/ Instant Naranga Achar and mix well.
• Can serve this Pickle immediately.

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NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Instant Lime Pickle/ Instant 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).
• Can serve this Instant Lime Pickle/ Instant Naranga Achar immediately. 
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lime.
• 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 Instant Lime Pickle/ Instant Naranga Achar.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.