Naranga Achar | Kerala lime pickle

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It’s hot I know but yet there is something about the summer I love… And one big reason is that the mango season is in. It’s such a sight to walk down the road where we stay at this time round the year with the mango trees on either sides of the road. I have decided to make the most of this season, so warning you that more mango recipes coming up 🙂


To my delight the other day my neighbor called out to me as I was walking home and asked me to come over. A bit puzzled and not knowing why, I walked over to her beautiful landed house and she asked me if I wanted some raw mangoes. Didn’t had to think twice I said “YES”. She was trimming her wildly grown mango tree. In the process she had to cut down a few branches with raw mangoes… Thank you Mrs. Ong.





On my way back home decided I was going to make pickles out of them and didn’t had to look for recipes; all I had to do was to call my mom. Well by coincidence she was also preparing pickles as my sister is visiting her end of this month and she loves them.

 You need –
  • Mangoes – 2 big, chopped into small pieces
  • Chili powder – 2 ½ tablespoons
  • Turmeric powder – ¼ teaspoon
  • Mustard seeds – ½ teaspoon
  • Fenugreek seeds – ½ teaspoon
  • Asafoetida – a big pinch
  • Green chilies – 2, finely chopped
  • Garlic – finely chopped, 2 tablespoons
  • Ginger – finely chopped, 2 teaspoons
  • Curry leaves – 3 twigs
  • Vinegar – 1 tablespoon
  • Salt to taste
  • Sesame oil – 3-tablespoons + 2 teaspoons

How to –
In a bowl put the mango pieces and ½ teaspoon of salt and mix well. Cover and leave this overnight or at least for 8 hours. Now drain the water completely. Set aside. Mix the chili and turmeric powder with ¼ cup of water to make paste. Set aside.
In a pan heat the 2 tablespoon of was oil. Tip in the mustard seeds. Once its start to crackle, add the Fenugreek seeds allow to crackle too. Add the curry leave and fry briefly.  Add the ginger, garlic and chilies and fry till the raw smell is gone.
Add the chili paste and cook for 2-3 minutes. Turn off the heat. Add the chopped mangoes and Asafoetida; mix well. Add the vinegar and mix to coat well. At this point check for the salt, if need be add in as per paste.
Allow the pickle to cool completely at room temperature before you bottle it up. Add the 2 teaspoon of oil mix well and leave the bottled pickle on the counter top for a day or over night before you refrigerate. 

Shrimp pickle

Recipe adapted from…

You need –
  • De-shelled Shrimps – 500 grams. Cleaned and washed.

For Marinade:

  • Chili powder – 1 ½ teaspoons
  • Turmeric powder – ¼ teaspoon
  • Vinegar – 2 tablespoon
  • Salt to taste
  • Oil for deep frying

For seasoning:

  • Chili powder – 2 teaspoons
  • Turmeric powder – ¼ teaspoon
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds – ½ teaspoon
  • Garlic – 5-6 cloves, Minced
  • Ginger – Minced 2 teaspoons
  • Green chilli – 1, chopped
  • Curry leaves – 3 twigs
  • Vinegar – 2 tablespoons
  • Asafoetida – a big pinch
  • Gingelly oil – 3 tablespoon 
  • Salt to taste

How to –

Marinate the shrimps with the ingredients under “For marinade” and refrigerate for an hour.

For seasoning, make a paste of chili powder, turmeric powder and 2 tablespoon vinegar. Set aside.

Heat oil and fry the shrimps till golden brown and set aside.

In another pan, heat 2 tablespoons gingelly oil, add the mustard seeds and allow to splatter. Add the Fenugreek seeds. Add the minced garlic, ginger, chili  curry leaves, salt and fry till the raw smell is gone.

Add the chili  turmeric and vinegar paste. Mix well. Add ¼ cup water and bring to boil. Tip in the fried shrimps; mix well and saute for 3-4 minutes.

Turn off the heat and allow to cool. Once cooled completely add the asafoetida and vinegar and stir well to coat thoroughly.

Add 1 tablespoon of gingelly oil and store in a airtight container. Leave it on the counter top for a day before you refrigerate.