വെളുത്ത നാരങ്ങാ അച്ചാർ | Velutha Naranga Achar | White Lemon/Lime Pickle Kerala Style Recipe

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Greetings.. Today we are trying the easiest Lime Pickle. The most popular Lime Pickle is of red colour. We are making a slight yellow coloured Pickle For making the pickle, I’ve taken 1 kg of Lime. There are about 30 medium-sized Limes here. We need ripe yellow coloured Limes for making Pickle. Green unripe ones will leave a bitter taste. You can cut the Lime into 4-8 pieces according to your preference. Here, I’ve cut them into 8 pieces. For that, cut the lime into half. Cut such pieces into 4 again. Onto the cut pieces of lime, add 8 tablespoon of Salt. 8 tablespoon will be about ½ cup.

That would be exactly 100 gm. If you are using very sour Limes, add a bit more Salt. Now stir and mix it well. Cover and let it sit for about 30 minutes. By that time, we shall prepare some Garlic. There is an easy way to peel and prepare Garlic. First, cut off the ends like this. Cut it through the middle. Now you can peel easily from one side. We need about 1 cup of Garlic. 150 grams of cleaned and peeled Garlic. Heat a pan or kadai for making pickle. Take care NOT to use Aluminium or Iron pans for cooking Pickle. When the pan is hot, add ¾ cup of Oil. For a traditional taste, I’ve taken Coconut Oil.

To preserve the pickles for a longer period, Gingelly/Sesame Oil is also used. When the Oil is really hot, add 2 teaspoon of Mustard Seeds. Add 1 teaspoon of Fenugreek Seeds. When the spluttering ceases, Add ¾ cup of chopped Ginger. Add 1 cup of Garlic and mix. Sauté on a high flame for about 2 minutes. If you are using half the quantity, sauté on a medium flame. After sautéing for 2 minutes, Add 30 medium-sized Green Chillies (chopped). Add 1 tablespoon of Salt and mix well. We’ll add 4 sprigs of Curry Leaves as well. Sauté well for 2 more minutes till done. The choicest way is to add 100 gm of Bird’s Eye Chilli. You may use it if you have Bird’s Eye Chilli. Turn down the flame to the lowest. Add ¾ teaspoon of Turmeric Powder. Sauté well for 10 seconds. Now add the salted Limes along with the water. Turn up the flame to the highest and mix well.

Stir intermittently till it starts to boil. When it starts to boil, set the flame to a medium level; cover the pan and let it cook for about 4 minutes. After 4 minutes, open the lid and stir. Keep it open and let it cook for 1 more minute. Now, add 2 tablespoon of Vinegar, Add 6 tablespoon of Sugar and mix well. Sweetness won’t go overboard. So don’t hesitate to add 6 tablespoon of Sugar. At this stage, the pickle will be more sweet and salty and slightly bitter. DO NOT worry about that. The taste will be balanced once the pickle is set for 5 days. Turn off the flame and let the pickle cool down. Store it in an air-tight container when it has cooled down well. Let it set for minimum 5 days and then use the pickle. It can be saved for many months if refrigerated.

You may keep it in the fridge only after 5 days of setting. It will be ideal if kept in 2 containers. Open the second vessel when the first one finishes. The storing vessel and the spoon used must be really dry. Even if there is a slight moisture, the pickle will go bad. Hope everyone liked this pickle. Do comment your feedback. Ingredient list is given in the description.

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