Orange Tholi Achar (Orange Peel Pickle from Kerala)

Prep: 5 minutes | Cook: 7 minutes | Servings: 1 small jar

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
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