Orange Tholi Achar (orange Peel Pickle)
Are you always trashing off your orange peels? Next time, before trashing it, just try out this tasty, tangy pickle. I like all types of pickle. But, I have never thought of making an orange peel pickle until I had a chance to taste this from my friend's home last month. If you love tangy taste, then you will definitely love this pickle too. Since it is made of orange peels, this is rich in Vitamin C too.
Serves:
4
Preparation Time:
5 minutes
Cooking Time:
7 minutes
Complexity:
Easy
Ingredients:
Orange peel (chopped into small pieces) -1 cup
Red chilli powder- 2 tsp
Asafoetida powder- 1/4 tsp
Fenugreek powder- 1/4 tsp
Tamarind- a small lemon size
Mustard seeds- 1/4 tsp
Dried red chillies- 2
Curry leaves- a bunch
Water- 1/4 cup
Salt- as needed
Nallena (Sesame oil) - 2 tbsp
Directions:
Prepare tamarind pulp by mixing tamarind and 1/4 cup of water
Heat the oil in a pan and add the mustard seeds
When the mustard seeds splutter, add dried red chillies and curry leaves and sauté for one minute
Add orange peel and sauté for 2 minutes
Next add red chilli powder, turmeric powder, asafoetida powder, fenugreek powder and salt into it and mix well
Add the tamarind pulp to it and cook until the water gets boiled well
When cooled, store in a dry and clean bottle
Serve with curd rice or plain rice
Footnotes:
The pickle can be refrigerated for 1-2 months
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