Lemon Pickle is one of the most favorite pickles of south India. Lemon Pickle is easy to make and can be kept for years. Lemon pickle is at its best, as it becomes old. Pickling is an ancient food- preservation technique. In Kerala, we name it as “Naranga Achar”, where Naranga means Lemon and Achar means pickle. Usually in Kerala, during supper, most of us can go with Rice soup (named Kanji, here in Kerala), lemon pickle and Pappad. Lemon Pickle is usually given to us during times of high fever, as it tastes better then, as our tongue tastes bitter during those high temperatures. Here in I’m gone to explain the steps to prepare Kerala Lemon Pickle.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
15 Lemon to make a jar of lemon pickle
- 10-15 in number Lemon, Need to steam the same for 5-10 minutes using a steamer
- One Inch Ginger, Remove the skin, Chop and keep aside
- 2 pods Garlic, Remove the skin and keep aside
- 10 Green Chilly or 2 Table Spoon Chilly Powder, If Green Chilly , cut each along lengthwise
- 1/4 teaspoon Turmeric Powder
- 2 tablespoon Gingelly Oil, Usually Gingelly Oil is used for the preparation of most of the traditional pickles in kerala
- 3/4 teaspoon Mustard Seed
- 1/4 teaspoon Asafoitida powder
- 1/2 teaspoon Fenugreek powder
- 3 tablespoon Vinegar
- 2-3 stem Curry Leaves
- 2 tablespoon Salt
Clicks through preparation of Lemon Pickle
Preparations & Cooking
- Wash and clean Lemon and keep in a steamer, and once the steam comes, keep it for 5-10 minutes and off the steamer.
- Allow lemon to cool; by that time, chop the Ginger and keep aside. Remove the skin of Garlic and keep aside.
- If you need green colored pickle - go for Green Chillies, cut along the length way. Or else you can go for Chilly powder if you need Red colored Pickle
- Now get the cooled pickle, cut into 4 and add salt to it and keep aside. Add the turmeric powder on top.
- Heat the Frying Pan, add Gingelly Oil to the same and allow it to heat
- Once the oil is hot, add mustard seeds and allow it to splutter.
- To the same add Curry Leaves
- Now add the chopped ginger, garlic and green chilly/ Chilly Powder.
- Let it become brown
- Later add the Lemon to it and add the Fenugreek and Asafoitida powder to the same ; allow the same to boil
- Towards the end, add vinegar and allow it to boil once, now off the fire ; LEMON PICKLE IS READY!!!
- Once cooled, keep it airtight glass Jar. The real taste, comes as it grows older.
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© 2012 DEEPA JOHN
Raneesh on October 02, 2014:
DEEPA JOHN (author) from Trivandrum, Kerala,India on May 18, 2012:
Lemon and Mango pickles are the common one used here in kerala. Then comes pickles with gooseberry,bittergaurd etc. A pickle is an inevitable side dish during lunch time, for each and every malayalees. We do make lots of pickles , if our relatives, kids etc goes abroad for studies, jobs etc and pickles are a symbol of being homesick. Thanks everybody for the comments.
Urmila from Rancho Cucamonga,CA, USA on May 13, 2012:
Thanks for posting this recipe. Voted up!
akhilnotout on May 13, 2012:
Good one! :)
Rebecca Mealey from Northeastern Georgia, USA on May 13, 2012:
This sounds like an easy pickle to do. I have never made pickles, perhaps I should start with this unique recipe. Thanks!
Anoop Aravind A from Nilambur, Kerala, India on May 13, 2012:
Good to see the traditional Kerala lemon Pickle. Thank you sharing Deepa. Expecting more recipes from you.