AI-generated image
Vadukapuli naranga achar
വടുകപ്പുളി നാരങ്ങ അച്ചാർ: big wild lemon, rind and all, with green chilli, ginger and a gingelly-oil tempering for the Onam leaf
Vadukapuli naranga is a large, knobbly, thick-skinned wild lemon grown in Kerala backyards, and it is ripe just in time for Onam in August–September. Cut into small cubes with its spongy white pith and mixed with green chilli, ginger, chilli powder and a sesame-oil tempering, it becomes the pale yellow pickle dabbed on the end of every sadya banana leaf, next to inji puli and mango. It is sour, bitter and fresh at once, with juicy flesh and a soft, absorbent pith that soaks up the spices. It is just as welcome with curd rice or a simple moru curry. The common mistake is leaving the bitter seeds and the tough central core in; take them out or the whole jar turns harsh. It is ready to eat after a day, once the salt has drawn out the juice and the pieces look moist and slightly translucent. Because it has fresh ginger, green chilli and curry leaves, keep it in the fridge and eat within a month. Outside Kerala, use a citron or the biggest thick-skinned lemons you can find. Chef's tip: a spoon of vinegar sharpens the pickle and helps it keep; Kerala Christian homes often add one.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 20
Ingredients
For the lemon
- 1 vadukapuli naranga (wild lemon)about 600 g; or a citron, or 4 large thick-skinned lemons
- 1 ½ tbsp saltabout 25 g
- 6 green chilliesfinely chopped
- 1 ⅜ oz fresh gingerfinely chopped
For the tempering
- 3 tbsp gingelly (sesame) oil
- 1 tsp mustard seeds
- 2 sprig curry leavesdried well after washing
- 2 tbsp Kashmiri chilli powder
- ¼ tsp ground turmeric
- ½ tsp gluten-free asafoetida
- 2 tbsp white vinegar (optional)at least 5% acidity
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Prepare the jar: wash jar and lid in hot soapy water, rinse well, then stand the jar upside down in a 250°F oven for 10 minutes (or boil jar and lid for 10 minutes and let them dry upside down). Let it cool completely; jar, lid, bowls and spoons must be bone dry, because a single drop of water is the usual reason a pickle goes mouldy.
Step 2: Wash the 1 vadukapuli naranga (wild lemon) and dry it completely. Cut it in half, remove the seeds and the hard central core, then cut flesh, pith and rind together into 1 cm cubes.
15 minStep 3: Mix the cubes with 1 ½ tbsp salt, 6 green chillies and 1 ⅜ oz fresh ginger in a dry glass bowl and leave for 30 minutes; the salt draws out the juice.
5 minStep 4: Heat 3 tbsp gingelly (sesame) oil in a small pan over a medium heat. Add 1 tsp mustard seeds; when it crackles, add 2 sprig curry leaves and fry for a few seconds until crisp.
2 minStep 5: Turn off the heat, wait 1 minute, then stir in 2 tbsp Kashmiri chilli powder, ¼ tsp ground turmeric, ½ tsp gluten-free asafoetida and ¼ tsp fenugreek powder, roasted. They should sizzle gently and turn the oil red without darkening.
2 minStep 6: Pour the warm tempering over the lemon mixture, add 2 tbsp white vinegar if using, and mix well with a dry spoon.
2 minStep 7: Pack into the dry jar and press down so the juices cover the pieces. Leave 1 day in the fridge before serving.
Step 8: Keep in the fridge for up to 1 month, always with a clean dry spoon. Throw it away if you see mould, it fizzes unexpectedly, smells off or the pieces turn slimy.
Nutrition per serving
- Calories
- 30 kcal
- Protein
- 0 g
- Carbs
- 3 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vadukapuli naranga achar take?
- About 35 minutes in total: 30 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara baingan
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.