Kerala Naranga Lemon Pickle
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Lemon pieces cooked with chilli asafoetida and spices — classic Kerala naranga achar.
Naranga achar is the Kerala lemon pickle with sesame oil, chilli, mustard and fenugreek. It is salty, sour and a bit bitter, and it matures over days into something sharper and softer. It is meant to be eaten in small amounts.
Ingredients
How to Make It
Cut lemons; salt rest.
Cook spices oil.
Mix; mature few days.
Nutrition per serving
* Approximate values per serving
Health Benefits
Tangy condiment in tiny spoonfuls. High salt — use sparingly with meals.
Salt and sesame oil preserve the lemons, and the spices add depth. Because it is eaten in small portions as a side, a spoon livens up a plain meal.
Pro Tips
- →Clean dry jar.
- →Mature for flavour.
- →Oil seal.
- →Use clean, dry jars and a dry spoon every time. Water spoils pickle.
- →Salt the cut lemons and let them sit until the skin softens.
- →Let the oil cool before mixing it with the lemons.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Sweet touch.
- 2Milder chilli.
- 3Use a mix of lemon and small green chillies, or add a few cloves of garlic.
Frequently Asked Questions
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