Vella Naranga Achar / White Lemon Pickle

Vella Naranga Achar / White Lemon Pickle



Lemon / cheru naranga – 10 – 12 (wash and pat dry)

Garlic – 20 – 25, small cloves

Birds’ eye chillies / kanthari mulaku  – A handful

Curry leaves – 2 – 3 sprigs

Uluva podi – 1/4 tsp (Optional)

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

Mustard seeds – 1/4 tsp

Dry red chillies – 2 – 3

Salt – To taste

Gingely oil / sesame oil / nallenna – 1 tbsp


Steam the lemon for about 10 minutes. Set aside to cool. Cut each lemon into four pieces. Keep aside.

Heat gingely oil in a pan. Splutter mustards, fry dry red chillies, garlic, curry leaves and the birds’ eye chillies. Saute for about 4 – 5 minutes. Add the lemon pieces and salt. Give it a stir and add around 1.5 cup water. Water should be in the same level as that of the lemon. Add kaya podi and uluva podi. Boil and switch off when it thickens. Taste check for salt. Keep the pickle intact in an airtight jar at least 2 weeks for the flavors to set.

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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