Lemon Pickle / Naranga Achar Kerala Style

Pickle is a traditional condiment used with Indian meals.Pickle is pronounced as Achar/ "uppilittathu" in Kerala.
Home made Pickle always taste good than store bought one.

Today I am sharing a Pickle recipe.I love making pickles and lemon pickle tops the most made pickle in my kitchen.Its quite a lengthy process to make,but it is worth all the effort and it's taste is much more authentic. Usually I do not make large quantities.If it can be preserved in a ceramic jar(Bharani) or in a glass jar,it can be kept for years.

There are multiple ways to prepare lemon pickles.But this recipe helps you to make the pickle without any bitterness and here is recipe I used given to make mouth watering tangy Traditional lemon pickle.Do try this recipe and let me know how you like it....

Lemon Pickle

Lemon Pickle/Naranga Achar Recipe

Preparation Time: 20 minutes +7 days

 INGREDIENTS

1. Lemon /Cheru Naranga-7-10 nos(medium size)
2. Ginger-1 tsp(chopped)
3. Garlic-10 cloves(cut lengthwise)
4. Mustard seeds-1/2 tsp
5. Fenugreek seed-1/2tsp  powder
6. Gingely oil/Nallenna-2-3 tbsp
7. Chilly powder-3-4 tbsp
8. Turmeric powder-1/4tsp
9. Asafoetida powder/kayam-1/2tsp
10. Sugar-1/2 tsp(optional)
11. Vinegar-1 tsp or as required
12. Curry leaves- 1 sprig
13. Salt - as required

Lemon pickle prepared using an Earthen ware

METHOD:

1. Clean,Wash lemon/Lime thoroughly and pat dry.Steam it in a steamer or an Idli vessel .Once steam comes, simmer it for about 5-8 minutes.Do not let the lime crack.
2. Remove from the fire and take out the lemon from the steamer.Let it cool and wipe it with a kitchen towel.Cut the lemon into quarters.
3. Add salt to the lime pieces and mix it well.Keep aside for minimum 1 hr.
4. Heat Gingely oil/ oil in an Earthenware pot or in a pan.Add mustard seed,when it starts spluttering add the curry leaves.Saute for 30 seconds.Add ginger and garlic slices into it and saute until it turns to light brown color.
5. Simmer the flame and add chilly powder,turmeric,asafoetida powder,fenu greek seed powder and saute for couple of seconds.Remember to keep the flame on the lowest level.
6. If you want pickle to be little gravy then add reserved liquid from the lemon if any or add  1/4 cup water along with the vinegar.Bring it to a boil,when the gravy becomes thick and switch off the heat. 
7. You can add 1/2 tsp sugar to neutralize the taste.
8. Add  the salted lemon pieces and mix well.Adjust the salt.
9. Now in another pan dry roast 1/2 tsp mustard seeds and 1/2 fenugreek seed Powder them and sprinkle on top of the lemon pickle. This is a tip to get that authentic Kerala flavor.
10. Leave it in the pan for 2-3 hours.
11. Transfer it in an air tight glass jar or in a ceramic jar(Bharani) and  heat 2tbsp  gingely oil and allow it to cool and then pour the oil  on the  top of the pickle.This will prevent 'fungus'.Keep it in a room temperature for a weeks for a flavour to set in and then refrigerated it for further use.
12. Traditional Kerala Style Lemon pickle/Naranga Achar is ready.Start using this pickle after one week.

Lemon Pickle

NOTES:

• Do not use wet spoon which adds moisture and very easily get "fungus" and that spoils the whole pickle.Even while serving the pickle,make sure the spoon you put in this container is very dry.
• Avoid using steel container for storing.store in  a dry ceramic jar or in an air tight glass bottle.Please note to clean the bottle and caps which you are planning to store for lime pickle with hot water and wipe and dry well without any water content.
• Use lemon that has lots of juice.
• Any type of pickle should taste salty when it is prepared.The salt gets absorbed by the pieces as time passes. if the pickle taste less salt when it prepared,it gets spoiled soon.
• Using Sesame oil increase the shelf life of the pickle and gives a special flavor to the pickle.

Serve and Enjoy with anything as you wish! Pairs well with Biryani,Curd Rice,Ghee Rice and Mint Rice.....

Happy Cooking!!!

LOTUS

Pumpkin/Mathanga Chutney

 
Have you ever tried pumpkin chutney?If your answer is no,then I would strongly recommend you to try this chutney.Try this easy and delicious chutney and enjoy the health benefits of pumpkin.It's low in calories and full of beta carotene.While  buying pumpkin,choose pumpkin which is light yellow in colour.

Ingredients:

1. Pumpkin/mathanga-200gm,diced
2. Grated coconut-5-10tbsp
3. Dry red chilly-3-5(As per tolerance)
4. Shallots/small onions-2-4
5. Urad dal/uzunnu parippu/split black gram-1tbsp
6. Curry Leaves-a sprig
7. Tamarind-a small piece
8. Salt-to taste
9. Oil-1/2tsp    

Method:

• peel the skin and chop it.Wash well.
• Heat oil in a pan and saute diced pumpkin along with small onions till soft.keep aside.
• Heat oil in a pan.Add urad dal,red chillies and saute till dal turns golden brown.
• Grind this along with coconut,tamarind, curry leaves,salt and cooked pumpkin and shallots.
•  Mix well and adjust salt.

Serve it with hot Rice and ghee on top of it or with Idli or Dosa as a side dish.

 
Happy Cooking!!!

  

Chammanthi Podi/Roasted coconut N Spice Powder(Kerala Style)

Chammanthi podi was a savior to me during my hostel days.Amma used to pack this tasty podi for me those days....During my last vaccation to Kerala,Amma gave me a bottle of chammanthi podi for us and the bottle was empty within few days....My whole family love this and the advantage is it stays good for a long time.Each home has its own variations.

I am sending this recipe for the cook along event of Kerala Kitchen hosted by Nags of Edible Garden.

Check her recipe for chammanthi podi Here.I made slight variations and prepared it in my style.

Ingredients:

• Grated Coconut-2cups
• Shallots/small onion-10,sliced
• Dry red chillies-20-25 nos(according to your spice level)
• Coriander seeds-1tbsp
• Whole pepper-1tbsp
• Ginger-1'' piece
• Garlic-2 cloves,chopped
• Curry leaves-2 handfuls
• Tamarind-a lemon size
• Salt to taste 

   Method:

• Heat a broad pan or iron kadai.
• Dry roast all the ingredients except tamarind and salt.
• Fry this mixture until it turns dark brown colour,by stirring continuously in a medium flame.It takes a long time around 20 minutes.
• Switch off the flame.Allow the mixture to cool.
• Add salt and tamarind.Grind it into a coarse powder in a mixer grinder.
• after cooling store the chammanthi podi in air tight glass bottle.
• Keep it in refrigerator in air tight containers or glass bottle.It has long shelf life.

Serve with Rice,Rice porridge(Kanji) or mix with coconut oil
and serve as side for IDLI and Dosa or with anything as you wish....
 
Happy Cooking!!!

Mango Pickle(KaduManga Achar)Kerala Style

MANGO PICKLE

Today I am sharing the most popular pickle from Kerala.Pickles have been a staple delicacy for many centuries and each cuisine has it's own specialty.The concept of pickling started many centuries ago,obviously to preserve food during off seasons and was consumed a lot by sailors.

In India,pickle is famous and is served as a side dish with almost all meals.Each state in India has its own way of making pickle.You will come across pickles made out of meat,seafood and vegetables.

In my Hometown Kerala,Rice porridge along with pickle has been a comfort food and is served in most of the houses during Lent season especially in Good Friday.Pickle has both sour and spice flavor which enhances the taste of any food we eat.
There are a few benefits of eating pickles.It can increase your appetite and is a good source of iron,vitamin C and vitamin B,fibers and low in saturated fat and cholesterol.However too much intake of pickles are not good for health as it is high in salt and acid.We should know the medicinal values of mangoes.Here is the Medicinal Values of Mangoes from Shilpa's blog aayis recipes.

Ingredients:

• green mangoes-1/2kg,diced small
• chilly powder-3-4tbsp(according to ur spice level)
• turmeric powder-1/4tsp
• ginger-2tbsp,finely chopped
• garlic-10 cloves,sliced
• green chilly-2-3
• curry leaves-a sprig
• asafoetida/kayam/hing- a couple of pinches
• mustard seeds/kaduku-1/2tsp
• fenugreek seeds/uluva-1/4tsp
• salt to taste
• sesame oil-3tbsp
• vinegar(optional)-5-10tbsp
• sugar-a couple of pinches

Method:    

• Clean and Cut the mangoes into small diced pieces along with the skin.
• Add salt and mix well.keep it over night.
• Heat oil in a pan,add mustard seeds.when they splutters,add fenugreek seeds(you can use dry roast and powdered fenugreek seeds at the end) and curry leaves.
• Add sliced garlic,ginger and green chillies and saute till the raw smell disappears.
• Make a paste with chilly powder and turmeric by adding some water to it.
• Add this paste to the sauteed mixture and saute well till the raw smell disappears.Now add salted water in the mangoes and bring it to boil.Simmer till it is thick.Add asafoetida and salt.Mix well and switch off the flame.
• Add mango pieces when the gravy is still hot and mix it well.You can add vinegar now(i got the mangoes with lots of sourness so i didn't use vinegar).adjust the salt and sprinkle a pinch of sugar  and mix well. 
• Leave it in the pan for couple of hours  and transfer to an air tight glass bottle or  in a Bharani(clay pot). 

Enjoy this tangy mango pickle with curd rice or Fish Biryani....
 

Notes:

• I suggest to keep this pickle outside for 2 days and transfer to the refrigerator.This helps the mangoes to get mixed well with the spices and this makes the mangoes soft.If you want your mango pieces crispy,then keep it outside for 4-5 hours and keep it in the refrigerator.  
• Do not peel off the skin of green mangoes.Never boil the pickle after adding mango pieces.Switch off the flame before adding mangoes.
• Remember the pickle with more salt is suppose to last more than that with less salt.
• Always use a clean and dry spoon to take pickle from the bottle and never put your finger or a wet spoon in the pickle.always close the bottle tightly after use.

MANGO PICKLE

  
Happy Cooking!!!

 

Gooseberry Pickle/Nellikka Achar

Ingredients:

• Gooseberries-10 fresh or frozen
• Ginger-3tbsp,chopped
• Garlic-3 tbsp,chopped
• Green chillies-3,sliced
• Curry leaves-a few
• Chilly powder-2tbsp(adjust to your spice tolerance)
• Turmeric powder-a couple of pinches
• Asafoetida/hing/kayam-1/4tsp
• salt - to taste
• mustard seeds-1/2tsp
• fenugreek seeds-1/2tsp
• Gingelly oil(sesame oil)-as required
• Vinegar-2-3tbsp  
• Sugar-1/4tsp

Method: 

• Wash the gooseberries and steam it until soft,about 10 minutes.You may cook them in boiling water also.Do not discard the boiled water.
• Allow it to cool,remove the seeds.cut into pieces.sprinkle salt and keep aside.
• Dry roast fenugreek seeds and crushed it in a mortar and pestle.keep aside.
• Heat oil in a deep pan.Splutter mustard seeds.Add garlic,ginger, green chillies,curry leaves and saute until garlic turns light brown.Add chilly powder,turmeric,salt asafoetida/kayam,fenugreek powder and stir for 2-5 seconds and add the boiled water.When it starts boiling,add the steamed gooseberries.Add sugar and Mix well and turn off the stove.Add vinegar.
• Allow the pickle to cool,and transfer into a dry,air tight glass container. 
• You can use it after 3-4 days.This pickle can be stored in the refrigerator for 1-2 months. 

 

  
Happy Cooking!!!