Vella Naranga Achar / White Lemon Pickle

Vella Naranga Achar / White Lemon Pickle

White Lemon Pickle / Vella Naranga Achar

Ingredients (Makes around 2 – 2.5 cups)

Lemon / cheru naranga – 10 – 12

Garlic – 20, small cloves (Slice if large)

Birds’ eye chillies / kanthari mulaku  – A handful (Around 25 or as required)

Curry leaves – 2 – 3 sprigs

Uluva podi – 1/4 tsp (Optional)

Kaya podi / hing – 2-3 pinches (Optional)

Gingelly oil – 2 – 3 tbsp

Mustard seeds – 3/4 tsp

Dry red chilies – 2

Salt – To taste

Gingelly oil / sesame oil / nallenna – 2 – 3 tbsp

Vinegar – 1 – 2 tbsp

Sugar – 1 pinch

Method

Steam the lemon for about 6 – 8 minutes. Set aside to cool. Cut each lemon into four or eight pieces. Keep aside.

Heat gingelly oil in a pan. Splutter mustard seeds, fry dry red chilies, garlic, curry leaves and the birds’ eye chilies. Cook for about 4 – 5 minutes till garlic turns light golden. Add 1 cup water and salt, to taste. Cook for a few minutes. Add the lemon pieces and mix well. Add kaya podi and uluva podi. Boil and switch off when it thickens, about 1 minute. Add 1 – 2 tbsp vinegar and a pinch of sugar (optional) to balance the flavors. Taste check for salt. Keep the pickle intact in an airtight jar at least2 days for the flavors to set. Refrigerate for longer shelf life.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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