Quick Pressure Cooker Lemon Pickle (Narangaya Achar)
For Pressure Cooking Lemons
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Lemons
Cut 12 medium-sized lemons into quarters. Mix them thoroughly with 3 tablespoons of salt. This step is shown from 0:25 to 1:27.
Pressure Cook the Lemons
Add 1 tablespoon of sesame oil to a pressure cooker. Transfer the salted, cut lemons into the cooker. Add 2 tablespoons of red chili powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of asafoetida powder. Mix well. Add 1/4 cup of water and 6-8 pitted and chopped dates. Close the pressure cooker lid and cook for one whistle on high heat. Once the whistle sounds, turn off the heat and let the pressure release naturally. This step is shown from 2:10 to 2:50.
Prepare the Tempering
Heat 4 tablespoons of sesame oil in a clay pot (or a regular pan) on medium heat. Add 1 teaspoon of mustard seeds and let them splutter. Add 1 head of sliced garlic (approx. 10-12 cloves), 1 inch of ginger, and 5-6 sliced green chilies. until the garlic and ginger turn light golden. Add 1 sprig of curry leaves and briefly. This step is shown from 2:52 to 3:35.
Add Spices to Tempering
To the , add the remaining 2 tablespoons of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of asafoetida powder, 1 tablespoon of grated jaggery, and 1 teaspoon of fenugreek powder. Mix everything well and cook until the raw smell of the spices disappears and the oil starts to separate. This step is shown from 3:37 to 4:28.
Grind a Portion of Tempering
Take about half of the prepared mixture and transfer it to a mixer grinder. Grind it into a smooth paste. If needed, add a tiny amount of cold water to aid grinding, but avoid hot water. This step is shown from 4:38 to 5:09.
Combine Tempering and Vinegar
Turn the heat back on for the clay pot with the remaining . Add 1/4 cup of synthetic vinegar to the pot. Then, add the ground paste to the pot. Mix well and cook for until the mixture thickens slightly and the flavors combine. This step is shown from 4:49 to 6:04.
Combine Cooked Lemons with Tempering
Open the pressure cooker and check the cooked lemons. They should be soft. Turn off the heat under the clay pot. Carefully add the pressure-cooked lemon mixture (including any liquid) into the clay pot with the prepared gravy. Mix everything thoroughly until the lemons are well coated with the gravy. This step is shown from 5:10 to 6:29.
Store the Pickle
Allow the lemon pickle to cool completely. Once cooled, transfer the pickle into a clean, dry glass bottle. For better preservation and flavor, pour a thin layer of sesame oil on top of the pickle in the bottle. Seal the bottle tightly. For enhanced flavor and shelf life, place the sealed bottle in direct sunlight for 2-3 days. The pickle will be ready to eat the next day, but tastes best after a week. This step is shown from 7:08 to 9:00.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Store
Store the pickle in a clean, dry glass bottle.
- StoreUp to 3 days
For best flavor and longer shelf life, keep the sealed bottle in direct sunlight for 2-3 days.
- Store
Do not store in plastic containers.
- Store
Store the Pickle
- StoreUp to 3 days
For enhanced flavor and shelf life, place the sealed bottle in direct sunlight for 2-3 days.
Variations
Simple ways to adapt this recipe.
- Adjust chili and jaggery quantities to taste
Helpful Tips
Small details that can improve the final result.
Your Notes
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