Naranga Achar (Lime Pickle from Kerala)

Ingredients

• 1 dozen Lemon (nimbu)
• 1 inch piece Ginger (adrak)
• 2 pods Garlic (lehsun)
• 2-3 Green chillies (hari mirch)
• ¾ tsp Mustard seeds (rai dana)
• ½ tsp Fenugreek seeds (methi dana)
• 2 tbsp Kashmiri Chilli Powder (lal mirch powder)
• ¼ tsp Turmeric powder (haldi)
• 1/4 tsp Asafoetida powder (hing)
• 1/4 cup Vinegar (circa)
• Salt to taste (namak)
• 4 tbsp Sesame oil (til ka tel)
• 1 tsp Sugar (optional) (cheeni)

Steps

1. In a small kadai, dry roast 1/2 tsp mustard seeds and 1/2 tsp fenugreek seeds. Cool and powder together, Keep aside.
2. Wash the lime/ lemons and put them into a steamer. Steam for 5 to 10 min, ensuring the skins do not split. Cool.
3. Meanwhile julienne the garlic and ginger and slice chillies lengthwise.
4. Cut the cooled lime/lemons into 8 pieces each. Transfer to a clean, dry mixing bowl.
5. Add a tbsp of salt in and and mix well.
6. Heat the oil in a kadai. When hot add ¼ tsp mustard seeds and allow to splutter. Add the fenugreek seeds.
7. Lower flame to simmer and add the ginger and garlic. Stir Fry till slightly browned.
8. Add the curry leaves.
9. Lower flame to minimum, Add the chilli powder, turmeric, and asafoetida and mix well, cook, stirring all the time until the raw smell is gone. Let mixture come to a boil and switch off flame.
10. Add sugar and mix well. Allow to cool.
11. Add the salted lime/lemon chunks and spice powder. Adjust salt if required and mix well.
12. Transfer the pickle to a clean dry pickle jar.