Spicy Lime Pickle (Naranga Achaar)

Name: Spicy Lime Pickle (Naranga Achaar)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Indian
Ingredients: 700 g Lemon (700 grams Lemons approx 700 grams); 1 pinch Water (Water to cover the Limes by 1 inch); 0 pieces Table Salt (Salt to taste + Salt to taste); 15 cloves Garlic (15 cloves Garlic finely chopped); 50 g Ginger (50 grams Ginger finely chopped); 4 sprig Curry leaves (4 sprig Curry leaves); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Fenugreek Seed (1 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tbsp Red Chili Powder (1 tablespoon Red Chilli powder); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); ½ tsp Asafoetida (1/2 teaspoon Asafoetida (hing)); ½ cup Sesame Oil (1/2 cup Sesame (Gingelly) Oil); ½ cup White Vinegar (1/2 cup Vinegar); 1 tbsp Jaggery (1 tablespoon Jaggery)

An Indian-style spicy lime pickle made by simmering lemons, then sautéing with a ginger-garlic paste, sesame oil, and spices like mustard seeds, fenugreek, and chilli, finished with vinegar.

80 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Steps

1In a large saucepan, bring the whole lemons with water and salt to a boil. Reduce to medium flame and simmer for 20 minutes until the lemons are soft. Drain the liquids and allow the lemons to cool. Once cooled, cut into small bits (cut each Lime into 8 quarters, further each quarter into 3-4 pieces).
2In a small bowl, combine the chilli and turmeric powder in a small amount of water to make a paste and keep aside. Mixing masala powder in water prevents the powders from burning when they hit the hot pan.
3Heat the oil in a heavy bottomed pan on low heat; add in the mustard seeds and allow it to crackle. Then add in the fenugreek seeds and curry leaves and stir for about a minute.
4Stir in the chopped ginger and garlic and sauté for about 10 minutes on medium flame. Add in the powder paste and stir for 4 minutes. Next add in the chopped lemons and stir well, check for salt and adjust to taste. Finally add in the jaggery and turn off the heat. Stir all the ingredients until well combined. Allow the mixture to cool.
5In a separate pan, add in the vinegar and bring it to a boil. Once cooled stir it into the Spicy Lime Pickle mixture. Transfer to a glass jar and store.