NARANGA ACHAR / Lemon Pickle

 Indulge your taste buds and do justice to your heart with this delicious Lemon Pickle in Extra Virgin Olive oil

Ingredients:

Lemon/ Key Lime : 300g, 10medium size / 18small / 5 which we get in U.S, clean and pat dry

Ginger : 1 inch, julienned

Garlic: 25 or (10 which we get in U.S), julienned
Green chilly: 2, sliced
Red chilly powder: 2tbsp
Turmeric powder : 1/4 tsp

Asafoitida powder(kayam) : 1/4 tsp ++

Gingelly oil/Sesame oil : 2 tbsp + 2tbsp (i used olive oil)
Vinegar : 3tbsp
Mustard seeds: 1tsp
Fenugreek seeds: 1/2tsp

Sugar: 1 tsp (optional)
Water : 1/2Cup
Salt

Curry leaves : 3springs

Method to make Kerala Lemon pickle / naranga achar :

1. In a steamer / appa chembu, steam the lemons for 15minutes to make them soft. Check in between and turn off the flame before it breaks. Let it cool and wipe well with a kitchen towel. 

2. Cut each lemon into 6 or 8 pieces and trasfer it into an airtight glass jar or ceramic bowl. Sprinkle 1tbsp of salt and sugar and mix well. 

Note : 1. You can keep this for minimum 5days to maximum 2weeks. Just before making pickle you can take the lemon pieces from the jar and discard the juices from it. This step helps you to adjust the sourness of pickle. Now proceed with step 3.
2. If you are in a hurry to make pickle, make it after 3 days. then there wont be much liquid in the jar. so squeeze some juices from each slice and proceed.

3. Heat gingelly oil in a kadai and add mustard seeds. When it splutters, add fenugreek seeds. When it browns, add ginger garlic, curry leaves and green chillies. Add red chilly powder and turmeric powder. saute well.

4. Now turn the heat to low and add water. Mix well and allow it to boil for 5 minutes. Now it will be thick and you can turn off the flame and allow to cool. 

5. Add the lemon pieces, vinegar, asafoetida powder and mix well. check the salt level and adjust at this point.

6. Keep it uncovered for 3-4 hours. Now transfer to an airtight jar and add the remaining 2tbsp of oil on top. 

7. Serve with rice / curd rice / kanji.