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Orange Peel Pickle Featured Image

Orange Peel Pickle

By Mita Mondal
Orange peel pickle is made from orange peel, ginger, garlic, green chilies, curry leaves, jaggery, and a variety of aromatic spices, whole and powdered.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Condiments
Cuisine Indian
Servings 10
Calories 130 kcal

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

Instructions
 

  • Take 4 pieces of oranges and peel them off. Then cut the peel into small pieces.
  • 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.
  • 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.
  • 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.
  • Add 1 tbsp turmeric powder and 1 tsp asafoetida into the ingredients. Sauté it for 2 mins.
  • Add 2 tbsp Kashmiri red chili powder and mix it very nicely.
  • Now add 1 cup tamarind pulp in it and mix everything.
  • Add 1 tbsp salt in it and mix everything.
  • Add 2 tbsp vinegar in it and mix everything.
  • Add 1 tbsp jaggery in it and mix everything. After this turn of the flame.
  • Add 2 tsp Asafoetida in it and mix everything.
  • Add the orange peel in it and mix everything.
  • Your Orange Peel pickle is ready.
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Notes

I always select oranges that are firm and have a smooth, unblemished peel to make this pickle. It gives the best flavor and texture to the pickle.
Wash the orange peel thoroughly to remove any dirt or residues. Pat it dry before cutting it into pieces.
I dry roast the spices before grinding. It intensifies their flavor and enhances the overall taste of the pickle.
Sauté all ingredients properly so that they release their essential oil and add depth and fragrance to the pickle.
Adjust the quantity of chilies, tamarind pulp, vinegar, salt, and jaggery according to your taste preference.

Nutrition Info (Estimation Only)

Nutrition Facts
Orange Peel Pickle
Amount per Serving
Calories
 
130
Calories from Fat 81
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Sodium
 
32
mg
1
%
Potassium
 
152
mg
4
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
1
g
2
%
Vitamin A
 
717
IU
14
%
Vitamin C
 
120
mg
145
%
Calcium
 
50
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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