Orange Peel Pickle – Instant Orange Skin Pickle Recipe

Orange peel pickle is one of the easy and yummy pickle recipes that can be prepared instantly. It doesn’t need any soaking or setting time. You can taste it immediately. When my MIL prepared this instant pickle recipe with kamala orange skin, I never expected that it would taste so good with curd rice. We loved it a lot. Actually we prepared orange skin pachadi and orange skin pickle at the same day. Even though both tasted good with its own taste, my vote is for this pickle. I must thank my MIL for teaching me this easy pickle recipe. You too give a try and let me know how you liked it. Ok, lets see how to make orange peel pickle with simple and easy ingredients.
Check out my other orange recipes :

• Orange skin kuzhambu 
• Orange peel sweet pachadi
• Orange peel spicy pachadi
• Eggless Orange cake
• Orange Mocktail
• Eggless orange biscuit cake

Orange Peel Pickle Recipe

How to make Instant pickle recipe using Orange skin

Cuisine: Indian

Category: Pickle recipes

Serves: 1/4 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Orange Skin - 1/4 cup Red Chilli Powder – 1.5 tsp Powdered Jaggery – 1 tbsp Small sized Lemon - 1/2 no Roasted Methi seeds powder – 1/8 tsp Turmeric powder – 1/4 tsp Water – 1/2 cup Hing – 1/4 tsp Salt - A needed To Temper Cooking oil or sesame oil – 1 tbsp Mustard seeds - 1/2 tsp

METHOD

1. Wash and chop orange skin into small pieces.
2. Pressure cook in high flame for 2 whistles adding little water.
3. To the cooked orange pieces, add red chilli powder, hing, turmeric powder, methi powder, jaggery and salt.
4. Boil in a kadai adding water. Switch off the flame and add lemon juice. Mix well.
5. Temper mustard seeds and add to the pickle. Store in a clean box after pickle cools down.
6. Stays good for a month when stored in a refrigerator.

METHOD - STEP BY STEP PICTURES

Wash the orange skin and chop into small pieces. Pressure cook it adding little water in high flame for 2 whistles.Open the lid after steam is released. Drain the excess water if any. Keep the cooked orange pieces in a bowl. Dry roast methi seeds till it starts to turn golden brown. Powder it using a mortar and pestle and set aside. Add red chilli powder, turmeric powder, hing, methi seeds powder, crushed jaggery and salt.Mix well. Add this mixture to a kadai and add 1/2 cup of water. Mix well and boil in low flame for few minutes till the raw smell of spice powders vanish. Add little more water if pickle looks too thick while boiling. Check for taste and add more red chilli powder, jaggery or salt if needed. Switch off the flame when the pickle looks semi solid because it thickens when it cools down. Switch off the flame and add the juice of half of a small lemon.  In a small kadai, temper mustard seeds in oil and add to the pickle. Mix well and let it cool down. Let it cool down and store in a clean glass bottle. Use clean spoon every time while you handle. It stays good for a month if refrigerated. Enjoy with curd rice !

Note

Adjust the quantity of red chilli powder as per your taste.. You should cook the orange pieces before adding spice powders else it will become chewy and hard while cooking.

Try this yummy orange skin pickle and enjoy with rice ! Don’t forget to check out my other orange peel recipes.

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