Kerala Lemon Pickle/Naranga Achar......step by step. 2

Kerala Lemon Pickle/Naranga Achar......step by step.

Ingredients:
Lemon: 8 to 10.
Ginger: 1 inch, julienned.
Garlic: 2 pods, julienned. (if you like more garlic in your pickle you can add more)
Green chilly: 2 or 3 slice, (I dint use this time).
Mustard seeds: 3/4 tsp.
Fenugreek seeds: 1/2 tsp.
Red chilly powder: 2 tbsp. ( I used Kashmiri chilly, you can increase according to your spice level).
Turmeric powder: 1/4 tsp.
Asafoitida powder: 1/4 tsp.
Vinegar: 1/4 cup.
Salt.
Curry leaves.
Gingelly oil/Sesame oil: 2 tbsp. ( I always try to reduce the oil as much as I can...you can add up to 4 tbsp if you are not that health conscious).
Sugar: 1 tsp (optional)

To roast and powder:
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.



Method:
1. Wash the lemons and put them into the appachembu or steamer.

2. Once steam comes simmer it for about 5 to 10 min. Do not let the lemon crack.

3. While the lemons are cooling......take the garlic and ginger....

4. And julienne them. If you are adding green chillies slit them...this time I dint add any.

5. Cut the lemons into 8 pieces and put in a tbsp of salt and mix it.

5. Meanwhile heat a kadai and pour 2 tbsp of gingelly oil. Add in the mustard seeds, allow it to splutter and add the fenugreek seeds.

6. Simmer the fire and add ginger and garlic, let it brown slightly. Add curry leaves.

7. Put in Kashmiri chilly powder, turmeric, and asafoitida. Remember to keep the fire on the lowest level.

8. Mix well. Allow the raw smell to go.

9. Pour 1/4 cup of vinegar.

10. Let it boil and switch off the fire. You can add 1 tsp sugar to neutralize the taste. Allow it to cool

12. Add the salted lemon pieces and mix well. Check salt and if needed add a little more.

13. Now in another small kadai take 1/2 tsp mustard seeds and 1/2 tsp fenugreek seeds. Lightly roast them.

14. Powder them and sprinkle on top of the lemon pickle. This is amma tip to get that authentic Kerala flavour.

15. Mix well. Bottle it. This will keep more than 3 weeks as there is no water in it.

Serve with steaming hot kanji, rice, or just about anything!