Vadukapuli Naranga, also known as wild lemon or Kondattam Naranga, is a large, thick-skinned citrus fruit commonly used in Kerala cuisine, especially for making traditional pickles served during feasts (sadyas). Unlike regular lemons, it has a strong citrus aroma, high acidity, and a slightly bitter taste, making it ideal for pickling rather than juicing. The traditional Vadukapuli Naranga Achar is a bold, tangy pickle made by chopping the lemon, including its peel, and cooking it with salt, chili powder, mustard seeds, fenugreek, and asafoetida, allowing the flavors to mature over time. Some variations include a tempering of mustard seeds and curry leaves in coconut oil for extra aroma. Softer in texture and distinctly flavorful, this pickle pairs well with Kerala rice and curries while also aiding digestion, thanks to the fruit’s rich vitamin C and antioxidant content.

Ingredients
1 large citron (neeboo, vadukapuli naranga)
1 green chili, cut into small rounds
1 tsp red chili powder
2 tsp coriander powder
A pinch of asafoetida (hing, perunkayam)
A pinch of fenugreek powder (methi powder, venthiya podi)
1 tsp of date paste
Unrefined salt to taste
1/2 tsp mustard seeds (sarson, kadugu)
Method
Cut the citron into small bits and set aside
In a pan, mix chili powder, coriander powder, asafoetida, fenugreek powder, salt and 1/2 cup water
Set aside
Heat a pan and add mustard seeds
When they begin to splutter, add chopped citron and green chili
Saute till the citron becomes brown and crispy
Remove from heat and set aside
In the same pan, add the spice powders mixed in water
Add more water, if necessary, estimated to immerse the citron
Let it boil on medium to low heat for a few seconds
Add the citron pieces
Boil till the mixture thickens
Add date paste
Switch off flame and let it cool
Transfer to a sterilised airtight jar and store
Serve immediately with feasts or red/brown/millet rice
Enjoy!