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Orange peel pickle is made from orange peel, ginger, garlic, green chilies, curry leaves, jaggery, and a variety of aromatic spices, whole and powdered. Follow my recipe to learn the steps to make orange peel pickle at home.

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KEY TAKEAWAYS

Orange peel pickle is a versatile condiment.
Store it in an airtight container in the fridge to extend its shelf life.
Orange peel pickle tastes sweet, sour, salty, and tangy.
Serve the pickle with rice dishes, curries, dals, roti, paratha, samosas, pakoras, cheese platters, sandwiches, salads, or grilled meat.

Other similar pickles are Chili Pickle (Mirch ka Achar), Mango Pickle (Aam ka Achar), Lime Pickle (Limboo ka Achar), Garlic Pickle (Lehsun ka Achar), Radish Pickle (Mooli ka Pickle), and Carrot Pickle (Gajar ka Achar).

The Ingredients:

4 pieces oranges (only the peel required)
3 pieces green chilies (cut into small pieces)
8 cloves garlic (chopped)
2 tbsp ginger (chopped)
2 tbsp curry leaves
2 tsp black mustard seeds
1 tsp fenugreek seeds
6 tbsp refined oil
1 piece dry red chili
1 tbsp turmeric powder
2 tbsp Kashmiri red chili powder
2 tsp asafoetida
1 cup tamarind pulp
Salt to taste
2 tbsp vinegar
1 tbsp jaggery

This pickle recipe came from my cousin’s daughter during her visit from Pune. She is studying there and had picked this up from her roommate. One afternoon, she made it casually in my kitchen, and the aroma had us all excited. I noted down the process.

I made it again that weekend. My husband said it felt like a “hostel comeback,” and the boys enjoyed how new it tasted. Now, it is our student-style dish. That visit reminded me that even the younger generation, when away from home, finds and brings back recipes filled with adaptability, warmth, and independent flavors.

How to Make Orange Peel Pickle? (Step by Step Guide with Images)

Step 1: Take 4 pieces of oranges and peel them off. Then cut the peel into small pieces.

Step 2: Add 1 tsp black mustard seeds and 1 tsp fenugreek seeds in a frying pan. Now dry roast it for 2 mins on low flame. Then grind it.

Step 3: On the same frying pan add 3 tbsp refined oil and heat it. Now add the orange peel pieces into it and cook for a few minutes. Then turn off the flame and take it off. Keep the peels and let it cool for some time.

Step 4: Now again add 3 tbsp refined oil and heat it. Add 1tsp black mustard seeds and let it crackle. Now add 1 dry red chili, 2 tbsp curry leaves, 5 to 8 cloves (chopped) garlic and 2 tbsp (chopped) ginger. Sauté it for 2 mins.