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–+ servings

Vadugapuli naranga achar

mildlyindian
Kerala cuisine instant pickle made with wild lemon and spices.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Pickles
Cuisine Kerala
Servings 10

Ingredients
  

  • 1 medium vadugapuli naranga wild lemon
  • 1/2 cup drinking water
  • 1 tsp salt
  • 1/4 tsp turmeric powder
  • 2 tbsp red chilli powder

Tempering

  • 1 tsp Sesame oil
  • 1/4 tsp mustard seeds
  • 1/8 tsp fenugreek seeds
  • 5-6 curry leaves

Instructions
 

  • Wash, chop and dice the lemon into small pieces.
  • Add it into the saucepan with the water and bring it to boil.
  • Add salt and turmeric and simmer the lemon for about 10 minutes.
  • Now add the red chillie powder andmix well.
  • Remove from heat and set aside.
  • In a small pan add the oil, the mustard seeds and fenugreek and bring it to heat.
  • As the mustard splutters remove from heat and add the curry leaves.
  • Now add this to the pickle and mix well.
  • When it cools, transfer into a clean dry bottle.
  • The pickle is ready to serve.
  • Use a clean dry spoon and store in the refigerator.
Keyword lemon
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