Cheru Naranga Achar

by BinoyMathew
Cheru Naranga Achar is a mouth watering pickle prepared in a special way. The spicy delicacy is tempting and you will never say enough. Cheru Naranga Achar is unique and special with sautéed lemons blended with naturally available spicy ingredients. Cheru Naranga Achar can be easily prepared with limited ingredients. The tangy flavored and aromatic Cheru Naranga Achar goes well with biriyanis and rice dishes. Lemons are rich in vitamin c and other healthy vital nutrients. You can explore a well detailed Cheru Naranga Achar here that can be easily prepared at home.
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Lemon(small yellow lime) - 12 nos
  • Garlic pods(5 kudam) - 5 nos
  • Gingelly oil - 1 tbsp
  • Vinegar - 1 cup
  • Asafoetida(Kayam) - 1 tsp
  • Fenugreek powder(Uluva) - 1 tbsp
  • Green chillies - 10 small
  • or -
  • Normal ones(cut into 3 pieces) - 5 nos
  • Chilly powder - 8 tbsp
  • Coconut oil - 2 tbsp
  • Salt - 5 tbsp
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Lemon(small yellow lime) - 12 nos
  • Garlic pods(5 kudam) - 5 nos
  • Gingelly oil - 1 tbsp
  • Vinegar - 1 cup
  • Asafoetida(Kayam) - 1 tsp
  • Fenugreek powder(Uluva) - 1 tbsp
  • Green chillies - 10 small
  • or -
  • Normal ones(cut into 3 pieces) - 5 nos
  • Chilly powder - 8 tbsp
  • Coconut oil - 2 tbsp
  • Salt - 5 tbsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing Cheru Naranga Achar, first heat gingelly oil in a pan.
  2. Add cleaned and dried lemon in full.
  3. Roll the lemons in the oil to spread nicely.
  4. Keep it on flame for sometime.
  5. Stir in between so that it will not get burnt.
  6. Once the outer skin has become soft, remove from the flame.
  7. Dry off the oil using a clean cloth.
  8. Cut each lemon into 4 pieces. Set it aside.
  9. Heat the same pan with coconut oil.
  10. Add peeled garlic and fry for some time.
  11. Add green chillies and stir well.
  12. Once garlic starts to turn to brown, add fenugreek and asafoetida powder and stir well for sometime.
  13. Add chilly powder and stir well on a low flame for sometime.
  14. Once the raw smell of the chilly powder is gone (it will become dark red), add cut lemon pieces and mix well.
  15. Switch off the flame.
  16. Add salt, vinegar and mix well.
  17. Fill the mix in glass jars.
  18. :- Keep for 3 - 4 days before you start using.
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