Naranga Achar (Kerala Lemon Pickle)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy, spiced Kerala-style lemon pickle made with sesame oil, mustard seeds, and traditional spices. A traditional condiment served with Indian meals, particularly Onam Sadya.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 6 to 7 lemons (- large or 300 grams or swap with 300 grams of limes)
- 1 tablespoon sesame oil ((gingelly oil) for pan frying lemons)
- 1 teaspoon turmeric powder
- 2 teaspoons salt
- 3 tablespoons sesame oil ((gingelly oil))
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 inch ginger (- finely chopped or 1 teaspoon finely chopped ginger)
- 3 to 4 garlic cloves (small to medium-sized, finely chopped or 1 teaspoon finely chopped garlic)
- 1 green chili (- finely chopped or 1 to 2 teaspoons finely chopped green chilies)
- 8 to 10 curry leaves (- whole or chopped)
- 1 tablespoon kashmiri chilli powder
- ½ teaspoon asafoetida ((hing))
- ½ tablespoon white vinegar (- optional)
- 1 to 2 tablespoons sesame oil ((gingelly oil) to be added later)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 4682mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 880mg
- Calcium
- 135mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 4682MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.