Velutha Naranga Achar – Lemon and Garlic Pickle Kerala Style | White Lemon Pickle with Kanthari Chillies

Velutha Naranga Achar, also known as white lemon pickle, is a traditional Kerala-style pickle that’s bursting with tangy, spicy, and savory flavors. Made with fresh lemons, garlic, and fiery kanthari chillies, this pickle is a unique delicacy that adds a burst of flavor to any meal.

I first encountered Velutha Naranga Achar at a quaint restaurant in Kochi, where it was served alongside a traditional fish meal. At first glance, I hesitated. the pale color was quite different from the vibrant red pickles I was used to. I almost skipped it, but my husband encouraged me to give it a try. Reluctantly, I took a bite, and to my surprise, the flavors were incredible! The tanginess of the lemon, combined with the spicy kanthari chillies and the aroma of garlic, created a perfect harmony. It was so delightful that I immediately added it to my shoot bucket list.

Video recipe

Ingredients

• 1/4 cup coconut oil
• 2 tsp mustard seeds
• 3/4 tsp fenugreek seeds
• 1 sprig curry leaves
• 2 tbsp chopped ginger
• 25-30 garlic cloves
• 1/4 cup kanthari chillies
• 8-9 lemons, chopped into wedges (each lemon cut into 8 pieces)
• 3 tsp salt
• 1 tsp vinegar

Instructions

1. Prepare the Lemon Wedges:
   • Before you start, chop each lemon into 8 wedges. You can also steam the lemon wedges or mix them with salt and let them rest for 30 minutes to help release their juices faster.
2. Sauté the Spices:
   • In a wide, thick-bottomed pan, heat the coconut oil. Add mustard seeds and fenugreek seeds, and stir until the mustard seeds crackle.
   • Add the curry leaves and give a quick stir.
3. Cook the Ginger and Garlic:
   • Add chopped ginger to the pan and stir briefly.
   • Next, add the garlic cloves and sauté on high heat for a minute, stirring constantly to prevent burning.
4. Add Kanthari Chillies:
   • Lower the flame and add the kanthari chillies. Stir quickly to combine with the ginger and garlic.
5. Cook the Lemon Wedges:
   • Add the lemon wedges and salt to the pan. Mix well to ensure the lemon wedges are evenly coated with the spices.
   • Cook on low heat until the lemons release their juice and the skins become soft. This may take some time, but the slow cooking helps develop the flavor.
6. Finish with Vinegar:
   • Once the lemon skins are soft and the pickle is well-cooked, switch off the heat and stir in the vinegar.
   • Mix thoroughly to combine all the flavors.
7. Maturing the Pickle:
   • Transfer the pickle to a ceramic pot or glass jar. Let it rest for a week before consuming. This allows the flavors to meld together and reduces any initial bitterness from the lemon skins.
   • Stir the pickle occasionally to prevent the top layer from drying out, which can attract fungal growth.

step pics

In a wide pan, add coconut oil

crackle mustard seeds

add fenugreek seeds

add curry leaves

when the mustard crackles, add the ginger chopped and quickly stir it

for few seconds on high heat, let the ginger get cooked.

add the garlic cloves and mix well

let the garlic get cooked in the oil.

add kanthari chilliesand give it a quick stir.

take care that chillies might burst. when all the spices are cooked. time to add lemons.

add the lemon wedges

salt required

mix everything and keep the flame low.

let the lemon cook until it releases juice and the skin soften. take 10-15 minutes

switch off and lastly add vinegar

mix everything and transfer to the storage bowl or serving bowl

it is recommended to make it few days ahead.

Expert Tips

• For quicker results, you can steam the lemon wedges before adding them to the pickle.
• If you prefer a less spicy pickle, reduce the amount of kanthari chillies.
• Make sure to store the pickle in a cool, dry place and mix it occasionally to ensure even fermentation.
• This pickle tastes better as it ages, so try to wait a few days before digging in!