Wild Lemon Pickle
Vadukapuli Naranga Achaar
വടുകപുലി നാരങ്ങ അച്ചാർ
"A fiery, citrusy Kerala delicacy that adds a punch of tradition to every festive meal."
Description
Trsna’s Vadukapuli Naranga Achaar is a citrusy celebration of Kerala’s coastal heritage
Our Vadukapuli Naranga Achaar is handcrafted at the height of wild-lime season in small, artisanal batches right at its Kerala source, using only locally foraged limes and heirloom spice blends passed down through generations. At Trsna, we shun gimmicks and refuse any substitutions—including our original gingelly oil—so every jar captures true, uncompromised backwater authenticity.Each jar is sun-cured, stone-ground, and steeped in authenticity. No shortcuts. No compromises. Just pure, bold brilliance in every spoonful.
A zesty fusion of foraged wild limes and South Indian aromatics that transports your senses to Kerala’s misty backwaters with every bright, tangy bite.
Awaken your table with Trsna’s Wild Lemon Pickle—where Kerala’s seasonal bounty, time-honoured tradition, and meticulous craftsmanship unite in every jar. Taste the wild-citrus magic and transform every meal into a vibrant, backwater feast!
Ingredients
Wild Lime Pieces (65%): deliver intense, floral-citrus tang and a satisfyingly crisp bite.
Gingelly Oil: coats each wedge in rich, nutty warmth that enhances the pickle’s depth.
Green Chillies: bring fresh, verdant heat that enlivens the citrus notes.
Curry Leaves: add fragrant, citrusy-herb layers that dance on the palate.
Salt: balances and amplifies flavours while preserving peak freshness.
Sun-dried, roasted, stone-ground spices:
Red Chillies, Mustard Seeds, Fenugreek Seeds, Turmeric: weave together smoky heat, floral pungency, gentle bitterness, and warm earthiness in perfect harmony.
Asafoetida: anchors the blend with an umami-rich savouriness that rounds out the profile.
Acidity Regulator (E260): ensures a consistent, bright tang and safe pH balance.
Preservative (E211): extends shelf life without dulling the lively, fresh-fire flavours.
History
Vadukapuli Naranga Achaar has deep roots in Namboodiri and Syrian Christian kitchens, where preserving citrus was both a culinary and medicinal practice. Traditionally made during the post-monsoon harvest, the lemons were sun-cured and tempered with gingelly oil and spices. This pickle was a ritualistic preparation, often made in large batches and stored in ceramic jars for the year ahead.
Fun Facts
- Vadukapuli, also known as the giant wild lemon, is called Kari Naranga or Vadukapuli Naranga in Malayalam. In Marathi, it’s referred to as Limboo. It may also be called Wild Lemon, Citron, or Gulgul in other Indian languages, often the size of a grapefruit, with a thick rind and intense sourness.
- This pickle is a Sadya essential, served during Onam and Vishu on banana leaves.
- In Ayurveda, vadukapuli is considered a digestive cleanser and is often used in temple offerings and home remedies.
Flavour, Taste & Texture
- Flavour: Intense citrus layered with gingelly oil, garlic, and warm spices.
- Taste: A bold medley of sour, spicy, salty, and slightly bitter notes.
- Texture: Chewy lemon rind, soft garlic cloves, and green chillies in a thick, aromatic oil base.
Health Benefits
- Digestive Aid: Asafoetida, fenugreek, and mustard stimulate gut health.
- Immunity Booster: Lemon, garlic, and turmeric support immune function.
- Rich in Antioxidants: Curry leaves, red chillies, and citrus oils help combat oxidative stress.
- Heart-Healthy Fats: Gingelly oil is rich in sesamin and polyunsaturated fats.
Serving Suggestions
- Pair with curd rice, kanji, or sambar-rice for a comforting Kerala meal.
- Serve with appam, dosa, or idiyappam for a tangy, spicy contrast.
- Add to cheese boards or mezze platters for a gourmet twist.
- Use as a chutney substitute with banana chips, samosas, or pakoras.
Fusion & Quick Recipe Ideas
- Pickle Aioli: Blend with mayo or yogurt for a zesty sandwich spread.
- Maanga Quesadilla: Layer with cheese and sautéed onions in a tortilla.
- Pickle-Stuffed Paratha: Use as a filling with mashed potatoes or paneer.
- Achaar Fried Rice: Toss with leftover rice, curry leaves, and peanuts.
- Spicy Mango Stir-Fry: Add to sautéed mushrooms or baby potatoes for a bold glaze.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Vadukapuli Naranga Achaar special compared to other brands?
Trsna’s pickle features 65% fresh wild lime pieces (Vadukapuli)—a native citrus fruit of Kerala known for its large size, intense aroma, and bold acidity. Marinated in gingelly oil along with green chillies, garlic, and curry leaves, it’s layered with a traditional blend of sun-dried, roasted, and stone-ground spices like mustard seeds, fenugreek, turmeric, and red chillies. Crafted in small batches at source and built on heirloom recipes, Trsna’s version reflects regional purity, with no ingredient substitutions—even the oil remains true to tradition.
- Is the pickle spicy?
Yes—moderately spicy with a punchy tang. The combination of red and green chillies brings layered heat, enhanced by the sour intensity of wild lime. The spice profile is bold but balanced, allowing the citrus to shine through beautifully.
- How should I store the pickle after opening?
– Seal the jar tightly after each use
– Store in the refrigerator
– Always use a clean, dry spoon to avoid spoilage and preserve freshness
- How long does the pickle stay fresh?
– Unopened: Up to 12 months
– Opened & refrigerated: Maintains quality for 6–8 months with proper care
- Are there any additives or preservatives used?
Yes—only minimal and food-grade:
– E260 – Acetic Acid (Acidity Regulator)
– E211 – Sodium Benzoate (Preservative)
No artificial flavours, colours, or filler ingredients—just authentic materials treated with integrity.
- Is the pickle vegan and gluten-free?
✅ Absolutely
– 100% Vegan – Contains no animal-based ingredients
– Naturally Gluten-Free – No grains or gluten-derived additives
- Can I use it in cooking or only as a condiment?
Both!
– Add to curries or rasams for tang and heat
– Serve alongside rice, appams, dosas, or rotis
– Mix into stir-fried vegetables or grain bowls for a citrusy lift
It’s versatile and adds Kerala soul to any dish.
- Where is the pickle made?
Every jar is handcrafted at source in Kerala, by local artisans who follow generational recipes using regionally grown wild limes and spices. The result is an edible memory of the monsoon-laced hillsides and temple kitchens of southern India.
- Do you ship internationally?
Yes—Trsna offers international shipping to selected destinations. Delivery fees and timelines are calculated during checkout depending on your location.
- What’s the best way to enjoy it the traditional way?
Pair it with Kerala matta rice and ghee, alongside sambar, thoran, or kanji, or enjoy with hot chapatis and coconut chutney. Its sour-spiced brightness adds life to even the simplest plate.
Certifications
| Weight | 110gm, 400gm |
|---|
Your Next Favorite Jar
-
Sweet Citron Pickle
Original price was: ₹429.₹355Current price is: ₹355.Gadiyu Bijora nu Athaanu
મીઠી બિજોરા નું અથાણું
Related products
Be the first to review “Wild Lemon Pickle”
You must be logged in to post a review.
Reviews
There are no reviews yet.