This Kerala-Style Naranga Achaar Is Ideal To Pair With Everyday Meals

Mention South Indian food and the first thing that usually comes to mind is sambar, dosa and idli. While the region is certainly famous for its robust curries, exclusive breads and decadent sweets, it also offers a variety of pickles (achaar). Be it the classic avakaya from Andhra Pradesh, thokku from Tamil Nadu or appemidi from Karnataka, these delicious pickles can instantly enhance the flavour of any dish by several notches. Adding to the list, here we bring you a Kerala-style naranga achaar recipe that is ideal to pair with everyday meals.  

Also read: 7 Lip-Smacking South Indian Pickles You Need to Try

Naranga achaar is a traditional lemon pickle recipe from the state of Kerala. Lemons are pan-fried in sesame oil and then coated with a tempering of flavourful spices and herbs. This achaar is also an integral part of the sadya meal during Onam celebrations. It is tangy, spicy and makes for a delicious accompaniment to pair with meals. It is rich in vitamin C and is extremely beneficial for our health if eaten in small quantities. Without further ado, let’s take a look at the recipe. 

Kerala-Style Achaar Recipe: How To Make Kerala-Style Naranga Achaar 

To begin with, first, heat some oil in a kadhai set on low flame. Add the lemons and mix them well with the oil (Make sure the lemons are washed nicely). Pan fry them for around 2-3 minutes, stirring occasionally. Once done, switch off the flame and transfer the lemons to a plate.  

When they cool completely, chop them into small pieces and remove all the seeds. Now, add haldi and salt and mix thoroughly with a spoon or your hands. For the tempering, heat oil in the same kadhai, add mustard seeds and fenugreek seeds, and allow them to crackle. 

Add curry leaves, chopped green chillies, ginger and garlic, and fry for a few seconds till the raw aroma of ginger-garlic goes away. Add red chilli powder and hing and fry the spices nicely. Finally, add the lemons and white vinegar. Mix everything together and switch off the flame. When cooled completely, transfer to an air-tight container and keep it at room temperature for 2 days.  

For the complete recipe of Kerala-style naranga achaar, click here. 

Make this delicious achaar at home and let us know how you liked its taste in the comments below. If you’re looking for more achaar recipes, click here for some of our best recipes.