Tangy Homemade Orange Peel PickleVeg
Learn how to transform leftover orange peels into a delicious, tangy, and spicy homemade pickle. This simple recipe uses fresh orange zest, red chili powder, salt, tamarind extract, and jaggery to create a perfect balance of flavors. The final touch of a traditional tempering with fenugreek, mustard seeds, and ginger oil gives it an authentic aromatic finish. A great way to reduce kitchen waste while enjoying a tasty, zesty condiment that stores well for weeks.
Ingredients
1 cup of orange peel
200 g of tamarind
2 tsp Kashmiri Red Chilli Powder
2 tsp Salt
Powdered jaggery to test
as needed Oil
1 tsp Fenugreek Seeds
1 tsp Mustard Seeds
pinch Asafoetida
Instructions
1
Wash the oranges thoroughly and remove the peels. Cut the peels into small, uniform pieces. You will need approximately one cup of chopped peel.
2
Extract the juice from the tamarind by soaking it in water and straining it. You should aim for about two cups of tamarind juice.
3
In a mixing bowl, combine the red chili powder and salt. Add this mixture to the extracted tamarind juice and stir well until completely dissolved and free of any lumps.
4
Pour the mixture into a pan and place it on the stove. Add the chopped orange peels to the liquid. Bring the mixture to a boil and let it cook for about fifteen minutes, or until the orange peels have softened significantly.
5
Stir in the powdered jaggery. Continue to cook the mixture on low heat for an additional two minutes to allow the flavors to meld and the consistency to adjust.
6
In a separate small pan, heat a small amount of oil. Add the fenugreek seeds and mustard seeds. Once they begin to crackle, add a pinch of asafoetida.
7
Pour the prepared tempering over the cooked pickle mixture and stir well.
8
Transfer the pickle to a storage container. Allow it to rest for at least one week before consuming to let the flavors fully develop.
