Cheru Naranga Achar

Ingredientsfor 40 servings

• 12 nos Lemon small yellow lime
• 5 nos Garlic pods 5 kudam
• 1 tbsp Gingelly oil
• 1 cup Vinegar
• 1 tsp Asafoetida (Kayam)
• 1 tbsp Fenugreek powder (Uluva)
• 10 small Green chillies
• Or
• 5 nos Normal ones — cut into 3 pieces
• 8 tbsp Chilly powder
• 2 tbsp Coconut oil
• 5 tbsp Salt

Preparation

1. Step 1

   For preparing Cheru Naranga Achar, first heat gingelly oil in a pan.

2. Step 2

   Add cleaned and dried lemon in full.

3. Step 3

   Roll the lemons in the oil to spread nicely.

4. Step 4

   Keep it on flame for sometime.

5. Step 5

   Stir in between so that it will not get burnt.

6. Step 6

   Once the outer skin has turn soft, take it off the heat.

7. Step 7

   Dry off the oil using a clean cloth.

8. Step 8

   Cut each lemon into 4 pieces. Set it aside.

9. Step 9

   Heat the same pan with coconut oil.

10. Step 10

    Add peeled garlic and fry for some time.

11. Step 11

    Add green chillies and give it a good stir.

12. Step 12

    Once garlic starts to turn to brown, add fenugreek and asafoetida powder and give it a good stir for sometime.

13. Step 13

    Add chilly powder and give it a good stir on a low flame for sometime.

14. Step 14

    Once the raw smell of the chilly powder is gone (it will become dark red), add cut lemon pieces and Stir everything together thoroughly.

15. Step 15

    Turn off the heat.

16. Step 16

    Add salt, vinegar and Stir everything together thoroughly.

17. Step 17

    Fill the mix in glass jars.

18. Step 18

    Keep for 3 - 4 days before you start using.