0 Orange Pickle




When you have excess oranges or sour oranges and wondering how to use them, then try this Instant Orange Pickle. Very simple and easy to make. I am sharing 2 simple ways to make this pickle and both tastes amazing. Since it is instant pickles storing in room temperature is not advisable. So try it small quantities as needed or store in refrigerator for couple of days




Method 1


Orange - 2 or 3

Chilli powder - 1/2 to 3/4 tsp

Salt - 1/4 tsp or as needed 

Asafoetida - 3 to 4 pinches

Methi seeds powder - 1/8 tsp

Gingelly/ sesame seeds oil - 1 to 1 1/2 tbsp

Mustard seeds - very very few by count 


Peel orange and separate segments 

Keep in a bowl  and on top just sprinkle salt, chilli powder, asafoetida and Methi seeds powder. Do not mix. Just leave it on top. 

Heat oil to medium heat and Add mustard seeds and when it splutters remove and pour on orange slices along with rest of the ingredients. Mix well.


Method 2


Orange - 2 or 3

Chilli powder - 1/2 to 3/4 tsp

Salt - 1/4 tsp or as needed 

Asafoetida block - a small piece

Methi seeds - 1/8 tsp

Cumin seeds - 1/8 tsp

Gingelly/ sesame seeds oil - 1 to 1 1/2 tbsp

Mustard seeds - very very few by count 


In a pan dry roast mustard seeds, cumin seeds, asafoetida block and Methi seeds until they give nice aroma but without discoloring. Fry in low to medium heat.

Cool the mixture and pound well in hand pounder or mixer.

Peel and separate orange into segments. Add salt, chilli powder and pound mixture.

Heat oil in a pan and when slightly hot switch off flame and allow it to cool. Once completely cool then pour this in the orange mixture and mix well.


Optional to use very little of turmeric powder.

Tastes really good and try once for a change and let me know your feedback.


Thanks 

Padma

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