Red Lemon Pickle, Red Naranga achar
Author:
Yummy N Tasty
Posted on,
24, Feb 2013
12.4 K views.
9
3.7/5 ( 41 votes )
Yields
30-35 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
30 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Lemon, medium sized - 10 Nos
- Garlic - 10 cloves, chopped
- Ginger - ½ inch piece, chopped
- Green chilly - 2 Nos, chopped
- Curry Leaves - 2 sprig
- Turmeric powder - ¼ Teaspoon
- Kashmiri Red chili powder - 2 Tablespoon
- Asafoetida powder - ¼ Teaspoon
- Mustard seeds - ½ Teaspoon
- Fenugreek seeds - 1 Teaspoon
- Gingelly oil, Sesame oil - 2 Tablespoon
- Vinegar - 2 Teaspoon
- Sugar - ½ Teaspoon
- Salt to taste
Instructions:
- Wash the lemons and steam cook in a steamer for 10-15 minutes. This will help to reduce the sourness of lemons.
- Once cooled, cut each lemon into 4 or 8 pieces as desired.
- Heat 2 tablespoon oil in a pan, and splutter mustard seeds.
- Then add in the fenugreek seeds and fry for 30 seconds on low heat.
- Add in the chopped garlic, ginger, green chilly, curry leaves and saute until the raw smell disappears on low heat.
- Add turmeric powder, chili powder and saute for 1-2 minutes on low heat.
- Add ¼ cup of water and bring to boil.
- Once it starts to boil, simmer for 5 minutes or till the water is reduced and the gravy is thick.
- Add in the asafoetida powder and mix well.
- Remove from heat. Add in the lemon pieces, salt, sugar, vinegar and mix well. Leave it in the pan for 2-3 hours.
- Transfer to a glass jar and serve as needed.
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Red Lemon Pickle, Red Naranga achar
| Author - Yummy N Tasty |
| Posted on - 24, Feb 2013 |
| Recipe URL, https://www.yummyntasty.com/recipes/lemon-pickle-red-naranga-achar/ |
| Cooking time - 30 minutes |
| Serving - 30-35 person(s) |
Ingredients :
- Lemon, medium sized - 10 Nos
- Garlic - 10 cloves, chopped
- Ginger - ½ inch piece, chopped
- Green chilly - 2 Nos, chopped
- Curry Leaves - 2 sprig
- Turmeric powder - ¼ Teaspoon
- Kashmiri Red chili powder - 2 Tablespoon
- Asafoetida powder - ¼ Teaspoon
- Mustard seeds - ½ Teaspoon
- Fenugreek seeds - 1 Teaspoon
- Gingelly oil, Sesame oil - 2 Tablespoon
- Vinegar - 2 Teaspoon
- Sugar - ½ Teaspoon
- Salt to taste
Instructions :
- Wash the lemons and steam cook in a steamer for 10-15 minutes. This will help to reduce the sourness of lemons.
- Once cooled, cut each lemon into 4 or 8 pieces as desired.
- Heat 2 tablespoon oil in a pan, and splutter mustard seeds.
- Then add in the fenugreek seeds and fry for 30 seconds on low heat.
- Add in the chopped garlic, ginger, green chilly, curry leaves and saute until the raw smell disappears on low heat.
- Add turmeric powder, chili powder and saute for 1-2 minutes on low heat.
- Add ¼ cup of water and bring to boil.
- Once it starts to boil, simmer for 5 minutes or till the water is reduced and the gravy is thick.
- Add in the asafoetida powder and mix well.
- Remove from heat. Add in the lemon pieces, salt, sugar, vinegar and mix well. Leave it in the pan for 2-3 hours.
- Transfer to a glass jar and serve as needed.
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