Naranga Achar / Kerala Style Lime Pickle

Recipe Source : Rinku's Kitchen Treats   Recipe Author: Rinku Naveen


Lime - 11/2 kg
Ginger - 100 g
Garlic - 100 g
Green Chilly - 100 g
Kashmiri Chilly Powder- 1 1/2 cup
Fenugreek - 1 1/2 tsp
Gingelly Oil - 3/4 cup + 4 tbsp
Salt - 5 1/2 tbsp
Curry Leaves - 4 sprigs
Asafoetida - 1/4 tsp
Split Mustard - 3 tbsp
Vinegar - 1 cup


Wash and pat dry the lime.
Cut each lime into 4 pieces.
Chop the chilly, garlic and ginger fine.
Heat a small pan and warm the chilly powder along with fenugreek.
Pulse it in a grinder four times. Keep aside.
Heat a kadai /wok. Add in the oil.
Add in the lime and salt. Saute of 2 minutes.
Add in the ginger, garlic and green chilly.
After sauteing for 2 minutes add curry leaves, asafoetida and chilly powder mix.
Keep stirring. Bring to a nice boil. Switch off flame.
In the small pan warm the split mustard seeds.
Add it to the pickle.
Add in the vinegar. Mix well.
Let the pickle remain in the same wok for a day. Close it with a well fitted lid.
Next day check salt. Add 1 tsp salt.
Transfer the pickle into a sterilised glass jar or ceramic jars / bharani.
Heat a small pan. Pour in 4 tbsp gingelly oil. Let it come to a boil. Switch off flame and let the oil cool.
When oil has cooled down pour it on top of the pickle in the jar and close tightly.
Store in a cool dry place.
The pickle can be used after 6-7 days.

The salt needs to be checked every 2 days as it will get absorbed in the lime. Add more if required.
Do not reduce the amount of salt as it not only adds flavour but also draws moisture and retards microbial growth in pickles.