DISH NAME : VADUGAPULI NARANGA (CURRY NARANGA) --WILD LEMON PICKLE

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Description

This is a tangy pickle of Kerala, southern state in India. It is an integral part of Sadya (festive lunch). They are usually much bigger than lemon weighing around 300 grams or above. When raw green in color which will turn to yellow when ripe. Usually the ripe ones are used, though raw green ones are also kept for sale.

Note

1) Adding jaggery is optional.
2) Usually white colored fresh chillies are used. If not available, can use green chillies.
3) Some people peel the skin off as it has slight bitter taste. I prefer to keep the skin on as it complements the sourness of the lemon.
4) Since this pickle is not kept for many days to mature (it spoils easily), the lemon is either steamed whole or lightly sauteed in oil to make the skin softer.
5) This pickle has about 5 to 7 days of shelf life when not refrigerated. If kept in fridge will stay for about 2 to 3 weeks.

Method

1) Heat a tablespoon of sesame oil & lightly saute whole lemon for a few seconds.
2) Remove & when cool, cut into small pieces after removing seeds & membrane.
3) Add salt to taste to the lemon & keep aside for 30 minutes.
4) Heat sesame oil. Splutter mustard.
5) Add red chillies, curry leaves, ginger & green/white chillies chopped and fry lightly.
6) Add turmeric , chilli and fenugreek powders. Fry till done without burning.
7) Add asafoetida.
8) Immediately add lime & mix well. Adjust salt.
Let it boil.
9) Add jaggery. Mix well.
10) Bottle when cool.

Serving Suggestions

Serve with rice.