Mamta
Heat oil in a pan, then add lemon. Fry the lemons for 2 to 3 minutes on low heat.
Chop lemon in 8 pieces. Remove all the seeds..
Take the chopped lemons in a bowl. then add 1 teaspoon turmeric powder and 2 teaspoons salt. Mix well with clean hands.
Heat sesame oil in a pan, then add mustard seed, fenugreek seed, garlic-ginger, green chili, curry leaves and some spices. Fry for a few seconds.
Now add the chopped lemons. Add ½ tablespoon white vinegar. Mix and switch off the heat.
Remove the pan from heat and let the pickle cool completely. Then add 1 to 2 tablespoons sesame oil from top.
Your perfect Naranga Achar is ready. You can also use a sterilized glass jar to store the pickle.