Vella Naranga Achar

Ingredients

10 or ¾ kg Lemon

10 Green Chilly chopped

15 Garlic Cloves chopped round

1 inch Ginger chopped thin strips

1/4 tsp Turmeric Powder

1/2 tsp Asafoetida Powder

1/4 tsp Fenugreek Powder

1 tsp Mustard Seeds

2 Dried Red Chilly broken into few pieces

2 stem Curry Leaves chopped coarsely

1 ½ tsp Salt

½ tsp Sugar

½ cup Water boiled and cooled room temperature

¼ cup Vinegar boiled and cooled to room temperature

4 tbsp Gingelly Oil

Directions

In a steamer, allow washed lemon to cook for 10 minutes.

Wipe all steamed Lemon to remove any water from surface.

Cut each lemon into 12 to 16 pieces. Remove seeds as you cut and save juice coming from lemon as well.

In a pan heat oil, allow mustard to splatter and then add dried red chilly.

Then add and sautè curry leaves, ginger, garlic and green chilly until raw smell is gone and soft.

Add turmeric powder and saute for a minute.

Then add cut lemon, salt and sugar and mix very well for 5 minutes.

Add water and vinger and allow to cook for another 5 minutes.

Add asofotida and fenugreek and allow to cook for another two minutes.

Remove achar and allow to cool.

Store achar is a dry glass jar.

Achar is ready to serve.