Ripe Lemons : 20 nos.
Garlic : 2 pods
Green chilly : 2 or 3 sliced lengthwise
Mustard seeds : 2 tsp.
Red chilly powder : 3 tbsp. (as per your spice level).
Asafoetida powder: 1/2 tsp.
Salt : 1/4 cup
Gingelly oil / Sesame oil : 2 tbsp.
- Select 20 numbers of ripe lemons and wash them thoroughly.
- Pat dry them and steam the lemons in a vessel for 8-10 minutes. (Do not overcook them, then you cant slice them).
- Remove from the flame and allow it to cool and then dry the lemons using a clean dry cloth.
- Slice each of the lemon pieces into 8 pieces. If they are small ones, slice them into 4-6 pieces.
- Add garlic, green chillies, put in a tbsp of salt to the sliced lemon and mix well.
- In a kadai / cheenachatti / pan heat the gingerly oil and splutter the mustard seeds.
- Lower the flame and add the chilly, saute for some seconds.
- Add the sliced lemon pieces, garlic, chilly mix to it.
- Mix it well and switch off the flame.
- Add asafoetida powders, curry leaves and saute it.
- Taste it and add extra salt if needed.
- Add the vinegar and transfer everything into a dry bharani /glass / ceramic jar.
- Heat 2 tbsp of gingelly oil and allow it to cool and then pour the oil on the top of the pickle. This will prevent fungus growth and gives it an authentic taste.
- Start using the lemon pickles (naranga achar) after 3-4 weeks.