Naranga Achar (Lemon Pickle)

Spicy, tangy and lip smacking  lemon pickle kerala style just for you. Enjoy with hot rice. Its one of my husbands favourite pickle. This pickle goes well with any biriyanis.

 Ingredients:

1. Lemon --  10-12
2. Salt  --  4-5tsp of salt.
3. Sesame oil  --  2 tbsp
4. Chilli Powder  --  1 tbsp
5. LG Asafoetida powder  --  1 tsp
6. Mustard Seed  --  1tsp
7. Roasted & grounded methi seeds  --  1 tsp
8. Curry Leaves  --  few twigs
9. Sugar to balance the spice and sourness --  about 1 tsp.

Method:

• First clean and dry the lemon. Then boil it with salt and about 1 cup of water.
• Remove the lemons from the water and let it cool  and cut into half or quarter.
• Do not overcook them as they will mash when you cut them into pieces.
• Now add the salt and mix well. Next store this in a air tight container and keep it in sun for atleast 10 days. 
• Open the salted lemon pickle as its time to add the spices to it.
• Heat the oil in a kadai splutter the mustard seeds and then add the curry leaves to it.
• Switch off the flame add the chilli powder, methi seed powder, asafoetida powder and sugar to it and pour it to the lemon pickle.
• You can add salt if required. If you like garlic you can add it along with chopped green chillies.
• Serve this pickle with hot and steaming Dal Rice.