Naranga Achar/Lemon Pickle

 I love the rice and pickle combination. This recipe is from my valyamma who is too smart in cooking. It remains fresh for more than 6 months.

Ingredients:

• Lemon-8(small)
• Sesame oil/Nalla enna-7 to 8 tspoon
• Chilly powder-4 to 5 tspoon
• Mustard-2 tspoon
• Asafoetida powder-1 tspoon
• Water-2 cups
• Salt to taste

Preparation:

(1) Wash lemon and take it in a vessel. Add water so that lemons should be completely immersed in water. Also add 1 tspoon of salt and allow water to boil. Switch off the flame after two minutes when water starts boiling.

(2) Immediately take out lemons from hot water and keep in a plate. Allow it to cool.

(3) Once it is cooled cut lemons each into 4 or 5 pieces vertically. Mind to cut the pieces in plate itself because it will oozes its juice.

(4) Store all pieces in a bottle or in an airtight container along with its oozed out juice. Also add salt. Shake the bottle or container using hands. Keep it for 3 days. Mind to shake the bottle once or twice for each day.

(5) On the third day take a bowl and add chilly powder with bottled lemon pieces. Mix well with a spoon.

(6) Heat oil in a pan. Add Mustard. Once it bursts pour water into it. When water starts boiling add asafoetida  powder. Now switch off the flame and allow water to cool.

(7) When water is completely cooled pour it into the lemon pieces. Mix well with a spoon.

(8) Now you can make a salt test here. Add additional chilly powder or salt if you want. Mix well with spoon. Your naranga achar/ lemon pickle is ready.

(9) Store in an air tight container or bottle. It last for more than 6 months.

Tips:

• Reduce the flame when you add water into hot oil else it will burst.
• Water level should stand above lemon pieces when you store in a bottle or container else the pieces above the water level will not last long. At this point don't pour water directly into the bottle. Follow the 6th step.