A quick and easy recipe for spicy, tangy Kerala-style lemon pickle, also known as Naranga Achar. Made with simple Indian pantry staples, it’s the perfect accompaniment to any Indian meal and keeps well for weeks.
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Spicy Kerala Yellow Lime Pickle (Naranga Achar)
This vibrant and tangy Kerala-style lime pickle is a beloved family recipe, straight from my mother’s kitchen. Growing up, it was a staple on our dining table—its bold, spicy kick turning even the simplest meal into something special.
Made with everyday Indian pantry staples, this recipe is quick, easy, and doesn’t require much skill. The lemons are gently steamed, then simmered in a flavorful mix of spices and vinegar, making this an instant pickle you can enjoy the same day.
Steaming the lemons helps mellow the bitterness from the lemon peel. If you enjoy a slightly bitter taste, you can skip this step and use raw lemons directly in the recipe.
The flavors are beautifully balanced—the tartness of the lime, a hint of sweetness, the sharpness of vinegar, and the gentle bitterness of fenugreek come together in perfect harmony.
This naranga pickle is an instant lemon pickle recipe that stores well and makes a fantastic accompaniment to any Indian meal.
Ingredients
A full list of ingredients with exact amounts can be found on the Recipe Card below.
Lime: Small yellow lemons or ripe yellow limes can also be used.
Oil: Gingelly oil or sesame seed oil.
Spices: Whole and crushed mustard seeds, fenugreek seeds, red chilly powder, salt.
Vinegar: white vinegar or rice vinegar.
Curry Leaves
Ginger, Garlic & Green Chillies
Video Recipe
How To Make Lemon Pickle (Naranga Achar)
Step-by-Step Instructions with Photos
Prepare the Lemons
Step 1:
Option 1 – Using a Steamer Pot:
Bring 1 cup of water to a boil in a steamer pot. Place the washed and cleaned lemons or yellow limes on the steamer plate, cover, and steam for 5 minutes.
Option 2 – Without a Steamer:
In a heavy-bottomed pot, bring 1 cup of water to a boil. Place a stand or an inverted steel bowl inside. Carefully place a heatproof plate on top of the stand. Arrange the washed and cleaned lemons on the plate, cover the pot, and steam for 5 minutes.
Step 2:
Using tongs, carefully remove the steamed lemons. Allow them to air dry or pat dry with a clean kitchen towel.
Cut each lemon into 8 pieces and set aside.
Prepare the Pickle
Step 4: In a large wok or heavy-bottomed pan, heat ½ cup of sesame (gingelly) oil over medium-low heat.
Step 5: Add 1 tablespoon of sliced garlic, 1 tablespoon of chopped ginger, and 2–3 green chilies (cut into thirds). Sauté for about 2 minutes, until lightly golden. Remove and set aside.
Step 6: In the same oil, add ½ teaspoon black mustard seeds. Let the mustard splutter for 2-3 seconds. Then, on low heat, add:
- 1 tablespoon red chili powder
- ½ teaspoon fenugreek powder
- ½ teaspoon crushed mustard seeds
Fry on low heat for about 2 minutes, stirring continuously to prevent burning.
Step 7: Toss in a few fresh curry leaves and fry briefly until crisp.
Step 8: Pour in 2 tablespoons of white vinegar or rice vinegar. Let it bubble for a few seconds.
Step 9: Add the cut lemon pieces, salt to taste, and the reserved fried ginger, garlic, and green chilies. Stir well and cook for 2–3 minutes to let the flavors meld.
Cool and Store: Turn off the heat. Taste and adjust salt if needed. Let the pickle cool completely before transferring to a clean, dry glass jar.
Serving Tip
Allow the pickle to rest for a day or two for the flavors to develop fully. It’s a spicy, tangy burst of flavor that pairs beautifully with rice, curd, or simple Indian meals.
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Tips & Notes
- Always choose fresh, unblemished lemons without any bruises or discoloration.
- Use a clean, dry spoon when serving the pickle to avoid contamination.
- Don’t overcook the lemons—they should retain a slight bite for the best texture.
- Adjust the number of green chilies to suit your spice preference.
- If your lemons aren’t sour enough, feel free to add a little extra salt and vinegar to balance the flavor.
How To Store
- Once the lemon pickle has completely cooled, transfer it to a clean, dry, airtight glass jar. It’s important to ensure there’s absolutely no moisture in the jar, as water can spoil the pickle.
- Room Temperature: Store the pickle at room temperature for up to 2 weeks.
- Refrigeration: After 2 weeks, move it to the refrigerator, where it will stay fresh for 1–2 months.
Serving Suggestions
This spicy, tangy Kerala style lemon pickle is a perfect flavor booster for everyday meals. Serve it alongside:
It adds the perfect punch of heat and zest to your plate!
The Best Lemon Pickle (Kerala Naranga Achar)
Video
Ingredients
For steaming:
- 500 gms lemons / yellow limes washed and cleaned
- 1 cup water
For the pickle:
- ½ cup sesame oil gingelly oil
- 1 tbsp garlic sliced
- 1 tbsp ginger chopped
- 2-3 green chilies cut into thirds
- ½ tsp black mustard seeds
- 1 tbsp red chili powder
- ½ tsp fenugreek powder
- ½ tsp crushed mustard seeds
- 1 sprig curry leaves
- 2 tbsp white vinegar or rice vinegar
- ½ Salt
Instructions
Steam the Lemons
Option 1 – Steamer pot:
- Bring 1 cup of water to a boil in a steamer.1 cup water
- Place lemons on the steamer plate, cover, and steam for 5 minutes.500 gms lemons / yellow limes
Option 2 – Without steamer:
- In a heavy-bottomed pot, boil 1 cup of water.
- Place a stand or inverted bowl inside the pot.
- Place a heatproof plate with lemons on top, cover, and steam for 5 minutes.
- Let lemons cool slightly. Pat dry and cut each into 8 pieces.
Make the Pickle
- Heat sesame oil in a large pan over medium-low heat.½ cup sesame oil
- Add garlic, ginger, and green chilies. Sauté for 2 minutes until lightly golden. Remove and set aside.1 tbsp garlic, 1 tbsp ginger, 2-3 green chilies
- In the same oil, add mustard seeds and let it splutter for 2-3 seconds. Then add chili powder, fenugreek powder, and crushed mustard. Fry for 2 minutes on low, stirring to avoid burning.½ tsp black mustard seeds, 1 tbsp red chili powder, ½ tsp fenugreek powder, ½ tsp crushed mustard seeds
- Add curry leaves and let them crisp up.1 sprig curry leaves
- Stir in vinegar and let it bubble briefly.2 tbsp white vinegar or rice vinegar
- Add the lemon pieces, salt, and the sautéed garlic-ginger-chili mix. Toss everything together and cook for 2–3 minutes.½ Salt
- Remove from heat. Taste and adjust salt if needed.
- Let the pickle cool completely before transferring to a clean, dry glass jar.
Notes
-
Use only fresh lemons that are firm, spotless, and free from any bruises or marks.
- Always use a clean, dry spoon to serve the pickle.
- Don’t overcook the lemons—they should retain a slight bite.
- Adjust green chilies to suit your spice preference.
- Add extra salt and vinegar if the lemons aren’t tart enough.
Nutrition (Estimates Only)
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