Vadakapuli Naranga Achar Recipe with detailed photos and videos.
Vadakapuli Naranga Achar is a delightful and tangy pickle that hails from the beautiful state of Kerala, India. Unlike Vadakapuli Naranga Curry, which is a side dish typically served during Kerala Sadya, this achar is a unique and flavorful pickle that can elevate the taste of any meal. Made with the aromatic and sour vadakapuli naranga (wild lemon) and an array of spices, this pickle is a perfect balance of sourness, spiciness, and sweetness.
In this recipe, we will guide you through the step-by-step process of making Vadakapuli Naranga Achar, complete with detailed photos and videos to ensure you achieve the perfect pickle that Kerala cuisine is renowned for. Whether you're a pickle enthusiast or simply looking to explore the diverse and delectable flavors of Indian cuisine, this Vadakapuli Naranga Achar is a must-try addition to your culinary repertoire. So, gather your ingredients and let's embark on a flavorful journey to savor the taste of Kerala!
About Vadaka Puli Naranga Achar (Wild Lime Pickle)
Vadaka Puli Naranga Achar, or Wild Lime Pickle, is a renowned and cherished culinary creation from the vibrant state of Kerala, India. This delightful pickle is a testament to Kerala's culinary diversity and its love for bold, zesty flavors.
At the heart of this pickle lies the wild lime, known locally as Vadakapuli Naranga or Curry Naranga. These large, green, and tangy citrus fruits are a hallmark of Kerala's natural abundance. They impart a distinct, slightly bitter, and refreshingly sour flavor that characterizes the pickle.
Vadaka Puli Naranga Achar is crafted through a meticulous process that begins with washing and chopping the wild limes. These chopped limes are then sautéed with an array of spices and green chilies, creating a tantalizing blend of aromatic flavors. The pickle's signature taste is achieved through the harmonious marriage of these ingredients.
Difference between Vadakapuli Naranga Achar and Vadakapuli Naranga Curry
Both Vadakapuli Naranga Curry and Vadakapuli Naranga Achar are delicious Kerala dishes, sharing similar ingredients and cooking methods. However, they have notable differences in terms of taste, purpose, and shelf life:
1. Taste and Purpose:
- Vadakapuli Naranga Curry: This dish is primarily intended to provide a bitter taste and a soothing effect after a heavy Kerala meal, often served as part of the Kerala Sadya (feast). It balances the palate with its bitterness and aids in digestion. It has a distinct bitter-sour flavor profile, achieved by using vadakapuli naranga (wild lime) and a considerable amount of sweeteners and water to balance its taste.
- Vadakapuli Naranga Achar (Pickle): In contrast, this traditional Kerala pickle is made primarily for preservation and long-term enjoyment. It offers a sour and spicy flavor, with a hint of sweetness if desired. It uses oil, salt, and vinegar as preservatives and can be stored at room temperature for up to two weeks without significant changes in taste. For longer preservation, additional salt, oil, and vinegar are used, or it can be refrigerated for several months.
2. Shelf Life:
- Vadakapuli Naranga Curry: This curry has a very short shelf life, typically lasting two to three days when stored at room temperature. Its taste and texture can change over time, especially if not stored under ideal conditions.
- Vadakapuli Naranga Achar (Pickle): The pickle has a longer shelf life compared to the curry. It can be stored at room temperature for a couple of weeks without significant alterations in taste or flavor. Refrigeration further extends its freshness, allowing it to last for several months.
Note: The preference for using extra oil and salt, as well as the choice of storage method, can vary among individuals. Some prefer lower oil and salt content in their pickles, while others may prioritize long-term preservation through refrigeration. Both dishes offer unique culinary experiences that reflect the diverse flavors of Kerala cuisine.
Tips and Tricks for Making Vadakapuli Naranga Achar

Delicious Kerala pickle with wild limes.
Ingredients:
- 1 medium-sized Vadakapuli Naranga (Wild Lime) - 300 gm
- 1 small bulb of garlic, peeled and halved
- 3 to 4 green chilies, chopped
- 1/2 teaspoon turmeric powder
- 2 tablespoons Kashmiri chili powder
- 1 teaspoon hot chili powder (optional)
- 1/2 teaspoon fenugreek powder
- 1/4 teaspoon asafoetida
- 1 teaspoon sugar
- 1 or 2 tablespoons vinegar
- 1/4 cup gingelly oil
- Salt to taste
Instructions:
- Wash the Vadakapuli Naranga thoroughly to remove dirt and debris.
- Pat dry with a clean cloth and then chop into small pieces. Discard the seeds before chopping.
- Transfer the chopped lime into a clean and dry bowl and add salt to taste. Let it rest for thirty minutes.
- Heat gingelly oil in a wok. Add mustard seeds and shredded curry leaves. Put finely chopped green chilies and garlic cloves. Sauté until aromatic.
- Reduce the flame and add Kashmiri red chili powder, hot chili powder (if using), fenugreek powder, asafoetida, and turmeric powder. Sauté until spices lose their raw smell.
- Pour one or two tablespoons of vinegar and mix well. Add the chopped lime and sugar (or jaggery syrup if preferred). Mix thoroughly.
- Perform a taste test and adjust salt and spices to your liking.
- Cook the pickle over medium or low flame for four to five minutes or until juices release from the lime and oil separates.
- Allow the pickle to cool to room temperature, then store it in clean and dry airtight glass or ceramic containers. Enjoy!
Note: Experiment with spice levels, and remember that the pickle's flavors tend to develop over time. Adjust seasonings if necessary.
How To Make Vadakapuli Naranga Achar - Video
Step-by-Step Instructions for Vadakapuli Naranga Achar
Step 1: Wash the Vadakapuli Naranga Thoroughly
Step 2: Pat Dry and Chop into Small Pieces
Step 3: Season the Chopped Vadakapuli Naranga with Salt
- Transfer the uniformly chopped Vadakapuli Naranga pieces into a clean and dry bowl.
- Add salt to taste to the bowl containing the chopped Vadakapuli Naranga. The amount of salt may vary depending on your preference and the size of the batch. Start with a moderate amount, and you can always adjust it later. Remember that the salt plays a crucial role in preserving and flavoring the pickle.
- Carefully mix the salt into the chopped naranga pieces, ensuring it is evenly distributed.
- It's time to taste the Vadakapuli Naranga to determine if you need to add more salt. Keep in mind that the salt will also help extract some of the moisture from the lemon pieces.
- After seasoning, allow the Vadakapuli Naranga to rest for approximately thirty minutes. This resting period allows the salt to penetrate the lemon pieces, infusing them with flavor and aiding in the preservation process.
Step 4: Tempering Mustard Seeds in Hot Gingelly Oil
- Take a wok or a heavy-bottomed pan and heat it with gingelly oil over medium heat.
- Once the oil is hot and shimmering, carefully add the mustard seeds to the oil.
- Be prepared for an immediate sizzle and crackling sound, especially when the oil is at the perfect temperature. The mustard seeds will start to pop and crackle in the hot oil, releasing their aromatic flavor.
Step 5: Add Shredded Curry Leaves After Mustard Seeds Stop Crackling
- Once the mustard seeds have finished crackling and the sizzling sound subsides, it's time to add the shredded curry leaves to the hot oil.
- Carefully place the curry leaves into the wok. Be cautious, as they may cause some splattering when they come into contact with the hot oil.
- Stir the curry leaves gently in the hot oil, allowing them to become crispy and release their delightful aroma. This process should only take a minute or two.
Step 6: Sauté Finely Chopped Green Chilies and Garlic Cloves
- In the same wok, where the mustard seeds and curry leaves are already aromatic, add finely chopped green chilies and garlic cloves.
- Sauté the green chilies and garlic in the fragrant tempering mixture. Stirring continuously, cook until the spices become aromatic, and the garlic cloves start to take on a light yellow or pink shade. This should take a few minutes.
- The heat will infuse the green chilies and garlic with their pungent flavors, enhancing the overall taste of the Vadakapuli Naranga Achar.
Step 7: Add Spice Powders to the Tempering
- Kashmiri red chili powder
- Hot chili powder
- Fenugreek powder
- Asafoetida (hing)
- Turmeric powder
Step 8: Sauté Until Spices Lose Their Raw Smell
- Continue to sauté the spice mixture over low heat, stirring continuously. The goal is to cook the spices until they lose their raw smell and the oil becomes infused with their rich flavors.
- Be cautious as the oil will be hot. Take care to ensure that the spice powders do not burn. Keep the heat low and maintain a watchful eye during this process.
- Sautéing the spices well is essential for developing the depth and complexity of flavor in Vadakapuli Naranga Achar. It's important to cook them until they are fully aromatic and blend seamlessly with the tempering mixture.
Step 9: Add Vinegar and Mix
- To enhance the flavors and tanginess of Vadakapuli Naranga Achar, pour one or two tablespoons of vinegar into the spice mixture.
- Carefully mix the vinegar into the spice mixture, ensuring it's evenly distributed. This addition of vinegar not only adds a delightful tang but also acts as a preservative for the pickle.
- Continue to mix well until the vinegar is thoroughly incorporated into the pickle mixture.
Step 10: Combine Chopped Vadakapuli Naranga and Sweetener (Optional)
- Add the previously chopped Vadakapuli Naranga (wild lemon) pieces to the spice mixture in the wok.
- Gently mix the lemon pieces into the spicy and aromatic mixture until they are well-coated with the spices.
- Now, you have the option to balance the flavors by adding one teaspoon of sugar or one teaspoon of jaggery syrup. This step is entirely optional and depends on your taste preference. If you prefer a bitter pickle, you can skip the sweetener altogether.
- Stir well to incorporate the sweetener (if used) evenly into the pickle mixture. The sugar or jaggery syrup will provide a pleasant contrast to the spice and sourness of the pickle.
Step 11: Perform a Taste Test and Adjust Seasonings
- Before finalizing the pickle, it's crucial to conduct a taste test to ensure it meets your flavor preferences.
- Taste a small portion of the Vadakapuli Naranga Achar and assess its overall taste. Pay attention to the balance of saltiness, spiciness, and any sweetness you added.
- As mentioned, it's recommended to have the salt level slightly higher than necessary because the lime will release its acids as it rests. This natural process will make the pickle more sour within a week.
- To balance the anticipated increase in sourness, consider adding a bit more salt at this stage. Be mindful not to overdo it, but adjust the salt to your liking.
- Additionally, if you find the spice level too mild, you can add more chili powder or other spices to suit your taste.
Step 12: Cook the Pickle Until Juices Release and Oil Separates
- After adjusting the seasonings, mix the Vadakapuli Naranga Achar thoroughly to ensure the spices, salt, and sweetener (if used) are evenly distributed.
- Continue to cook the pickle over medium or low flame for approximately four to five minutes. Keep a close eye on it during this time.
- As the pickle cooks, you will notice that the lime pieces release their juices and become slightly softer. The oil will also start to separate from the spice mixture. This is a sign that the pickle is reaching its desired consistency.
- The goal is to cook the pickle until it reaches a stage where the lime pieces are well-coated with the spices, and the oil separates, creating a glossy appearance. This ensures that the pickle is well-preserved and packed with flavor.
Step 13: Allow the Pickle to Cool and Store
- Once the Vadakapuli Naranga Achar has finished cooking and reached room temperature, it's time to store it for future enjoyment.
- Find clean and dry airtight glass or ceramic containers that are suitable for pickle storage.
Storage of Vadakapuli Naranga Achar:
- Cool to Room Temperature: Allow the freshly prepared Vadakapuli Naranga Achar to cool to room temperature before attempting to store it. Hot pickle can create condensation inside the container, which can lead to spoilage.
- Choose the Right Containers: Opt for clean, dry, and airtight glass or ceramic containers with a secure lid. These materials are ideal for pickle storage as they do not react with the acidic nature of the pickle.
- Ensure Dryness: Make sure the containers are thoroughly dry before filling them with pickle. Even a small amount of moisture can lead to spoilage, so take extra care in this regard.
- Seal Tightly: When filling the containers with Vadakapuli Naranga Achar, ensure that they are sealed tightly to prevent air from entering. An airtight seal helps preserve the pickle and prevents it from drying out.
- Label and Date: Label the containers with the date of preparation. This will help you keep track of the pickle's freshness and maturity.
- Store in a Cool, Dry Place: Find a cool, dry, and dark spot for pickle storage. Avoid direct sunlight, as it can affect the pickle's color and flavor. A pantry or cupboard is often an ideal location.
- Turn the Container Occasionally: It's a good practice to turn the pickle container gently every few days. This helps distribute the flavors evenly and ensures the pickle matures consistently.
- Use Dry Utensils: Always use dry utensils and hands when handling the pickle. Any introduction of moisture can lead to spoilage.
- Check for Spoilage: Occasionally check the pickle for any signs of spoilage, such as mold growth or an off odor. If you notice any, discard the affected portion and ensure the remaining pickle is not contaminated.
- Enjoy Over Time: Vadakapuli Naranga Achar tends to mature and develop deeper flavors over time. As you enjoy it, you may notice the flavors becoming more pronounced and complex. This is a delightful aspect of homemade pickles.
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