Vella naranga achar / white lemon pickle Kerala style

Vella naranga achar or white lemon pickle is an authentic pickle usually made in sadhays in Kerala. Steamed lemons mixed with sauteed ginger, garlic and chillies and flavored with curry leaves and fenugreek. Vella means white, naranga means lemon and achar means pickle in malayalam language. It is one of my favourite pickle recipe as it does not contain too much masala(spices) which we normally use in other kinds of pickle. This pickle need refrigeration as it doesn't use much oil.
Vella naranga achar is one of the first condiments my mom used to make during Onam festival. This white lemon pickle is very easy and quick to make and does not require too much time to get softened.

Total time: 1 hour
Yield: about 1.5 lb of lemon pickle

Ingredients for vella naranga achar :-

10-12 medium size / 6 large lemons
10 hot green chillies/red thai chillies, chopped
20 garlic cloves(whole garlic head)
3 sprig of curry leaves
2 tsp of ginger, finely chopped
1/4 tsp of asafoetida
1/4 tsp of fenugreek powder
2 tsp of mustard seeds
2 Tbsp of sesame oil
2 Tbsp of vinegar
Salt to taste

Method for vella naranga achar :-

Steam lemons for about 5-10 minutes according to the size of lemon. Switch off the heat and let the lemon rest inside the steamer.
When the lemons cools down, cut it into 4-6 pieces again according to the sze of lemon. Peel garlic and quater it length wise.
Heat oil in deep pan and splutter mustard seeds. Then add ginger and curry leaves. Saute for 2 minutes.
Now add chillies and garlic and stir for 2-3 minutes.
Mix in the lemons, asafoetida, fenugreek, salt, vinegar and let it cook for 5 minutes over medium flame. Do not boil.
Let the pickle cool down completely.
Store it in a airtight container in a room temperature for about 3-4 days for maximum flavor. Then refrigerate it for longer shelf life . Vella naranga achar or white lemon pickle Kerala style is done.