Lemon Pickle

Description

Naranga Achar is a cherished traditional condiment that reflects the bold and authentic flavors of Kerala’s culinary heritage. The process of making a perfect Kerala-style lemon pickle is a careful craft, traditionally involving the selection of fresh, thin-skinned lemons that are washed and meticulously dried to prevent any fungal growth. A signature technique in many Kerala households is to steam the whole lemons for a few minutes; this softens the peel and significantly reduces the sharpness of the pith, ensuring the pickle is ready to eat in as little as three days rather than weeks. Once cooled and chopped into bite-sized quarters, the lemons are tossed in a rich, dark-red gravy made by sautéing ginger, garlic, and green chilies in hot sesame oil with a robust blend of toasted spices.