Ingredients

2 cups Orange peel (scraped of inner pith and cut into strips

4 tsp Red chilli powder

½ tsp Asafoetida powder

1/4 tsp Fenugreek powder

A lemon sized ball Tamarind

½ tsp Mustard seeds

4 Dried red chillies

1/ cup Curry leaves

½ cup Water

Salt as requires

4 tbsp Sesame Oil

½ cup Jaggery (optional)

Method

• For the tamarind pulp combine tamarind and 1/4 cup of water and keep adsde.
• Heat the oil in a pan and add the mustard seeds. When they splutter, add the dry red chillies and curry leaves and sauté for one minute
• Add orange peel and sauté for 2 minutes
• Add red chilli powder, turmeric powder, asafoetida powder, fenugreek powder, salt and jaggery if using and mix well.
• Strain and add the tamarind pulp. Mix well and cook until the water dried out.
• Cool and transfer to sterilised, clean and dry pickle jar. The pickle can be refrigerated for upto 2 months