Lime Pickle Kerala Style

INGREDIENTS:

• Cheru Naranga / Yellow Lemon /Lime : 1 lb /1/2 kg
• Enough Water for cooking the lemon
• Garlic : 12 cloves
• Whole Dried Red Chili : 5 nos
• Turmeric Powder : 1 tsp
• Red Chili Powder : 4 tbsp
• Fenugreek Powder : 1/2 tsp
• Asafoetida Powder /Kayam : 1/2 tsp
• Gingely Oil /Sesame Oil /Nallenna : 4 tbsp
• Vinegar : 1 tsp or as required
• Mustard Seed : 1 tsp
• Curry leaves : 2 sprig
• Salt as required

METHOD:

1. Clean, wash and pat dry lemon/lime.
2. In a big pan, boil enough water and immerse the lemon in the boiling water and cook for 10 mins. Remove from the fire and take out the lemon from the water and let it cool and wipe it well with a kitchen towel. 
3. Cut the lemon into quarters and then cut each quarter into a half along the length. Cut each resulting piece into quarters or thirds
4. In air tight dry glass jar or in a ceramic jar (bharani); add chopped lemon pieces,turmeric powder, salt according to your taste and pinch of sugar, mix well. 
5. Keep for 10 to 15 days in room temperature and place it in the sunlight everyday morning. 
6. Shake the jar once everyday or stir the mix once a day using a clean,dry wooden spoon. (Note :You will see that as the days progress the skin of the lemon starts softening and turning brown along with liquid at the bottom getting thicker than on the very first day.
7. Let the jars sit in sun till the lemons are totally soft, brownish in color and the liquid is more like a syrup. You will need to shake the jars periodically.
8. On the day you are making the pickle, take it out and drain the water if any (Note : This helps to reduce the sour taste) or if you prefer pickle  to be little gravy  and sour then reserve the drained liquid from the lemon.The liquid is syrupy and has an intense salty scent.
9. Slice the garlic pods lengthwise and set it aside.
10. Heat the 2 tbsp of sesame oil/gingely oil in pan. 
11. Add the mustard seed, when  it’s starts spluttering, add the curry leaves and dry red chillies; saute for 30 second. 
12. Add the garlic slices into it and saute until it turns to nice brown color.
13. Simmer the flame. Add the red chili powder, asafoetida powder, fenugreek powder, curry leaves and saute for couple of  seconds.(Optional – If you want  pickle to be little gravy then add reserved liquid from the lemon if any, or add 1/4 cup of water and bring to a boil, when the gravy is thick, remove from the fire.)
14. Allow the mix to cool down and then add the lemon slices; mix well and adjust the salt. Remove from fire and let it cool.
15. Add vinegar and combine well in a such a way that vinegar has to get into all the part and leave it in the pan for 4-6 hours,but you can omit this step if you want.
16. Transfer it in an air tight glass jar or in a ceramic jar (bharani) and add 2 tbsp of gingely / sesame oil. Keep it in a room temperature for a weeks for the flavor to set in and then refrigerated it for further use.
17. Traditional Kerala style Lemon pickle/Naranga achar is ready!