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Naranga Achaar is Onam’s Favourite Pickle

Naranga Achaar is a tangy and delicious pickle served during Onam in Kerala

Naranga Achaar is a lemon pickle that is a part of the cuisine of Kerala, made with lemons, spices, and herbs soaked in sesame oil. This achaar is an integral part of the ‘Sadya’ meal during Onam. 

A South Asian pickle, also known as Avalehikā, Pachchadi, Achaar, Athaanu, Loncha, Oorugaai or Aavakaai is a pickled food, native to India, made from different vegetables and fruits, preserved in brine, vinegar or edible oils alongwith spices.

Lime is an essential ingredient in Indian cuisines including sweetened lime pickle, salted lemon pickle and lime chutney. Preparation depends on region but largely lemons are diced, mixed with spices such as mustard seed, chillies and turmeric, tossed with salt and then left covered in the sun for weeks.

In India, there are two main types of pickles, one made in sesame or mustard oil, and the other without oil. Non-oil-based pickles use salt to draw out the moisture from fruits or vegetables to create their own brine. A mixture of lemon or lime juice with salt is also used as brine.

Sadya is always served in pankthi – the word for ‘line’ in Sanskrit (also called ‘panthi’ in Malayalam) meaning where sets of people are served when they are seated in lines – either on the floor as was the custom earlier and now at dining tables. Depending upon the size of the crowd and the capacity of the venue, people sit in many pankthis to eat the Sadya. The host normally sits to eat during the last pankthi. He goes to every pankthi to greet the guests, ensuring that they’ve had a hearty meal.

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