This Kerala lemon pickle is kind of an instant pickle – It is instant and quick to make, but to serve you need to wait for a few days. The recipe is very easy. You also do not need sunlight to make this pickle. I have pan fried the lemons in oil instead of steaming them. Care has to be taken when sautéing the lemons. They should not burst or else the pickle can turn bitter. Also avoid use lemons with thick skin. You can even use limes or wild lemons to make this pickle. You can serve naranga achar as part of Indian thali or with plain paratha, aloo paratha or with dal rice combo.