Imagine a burst of tangy, savory flavors dancing on your taste buds – precisely what the Tangy Instant Orange Peel Pickle offers. This unique creation takes the vibrant essence of orange peel and transforms it into a delectable pickle that will tickle your senses.
With its zesty and citrusy notes, this instant pickle is like a ray of sunshine on your plate, adding flavor to any meal. Get ready to experience a delightful taste explosion with the Tangy Instant Orange Peel Pickle.
Tangy Instant Orange Peel Pickle
If you’re a tangy and flavorful pickles fan, you’ll love this recipe for tangy instant orange peel pickles. Made with fresh orange peel, spices, and a little bit of love, this pickle is the perfect condiment to spice up your meals.
Whether serving it with rice, bread or as a side dish to your main course, this pickle will surely impress your taste buds. So let’s learn how to make this delicious tangy instant orange peel pickle!
To make the tangy instant orange peel pickle, you will need the following ingredients:
- Orange Peel
- Lemon Juice
- Chili Powder
- Turmeric Powder
- Mustard Seeds
- Fenugreek Seeds
- Curry Leaves
Before we dive into the steps for making the tangy instant orange peel pickle, it’s important to note the preparation time. The total time for making the pickle will depend on the kind of oranges you have and your level of experience in the kitchen. However, the active time required for this recipe is approximately 40-45 minutes.
Step 1: Collecting Orange Peel
The first step in making the tangy instant orange peel pickle is to collect the orange peel. You can use fresh oranges for this recipe, but make sure to choose firm ones with a thin peel. Here’s how to collect the orange peel:
Choosing the Oranges
Select ripe oranges and have a bright orange color. Avoid using oranges that are mushy or have mold on them.
Peeling the Oranges
Carefully peel the oranges, removing only the outer orange layer of the peel. Try to remove as little of the white pith as possible, as it has a bitter taste.
Step 2: Removing Bitterness
We must remove the bitterness from the peel to ensure that the orange peel pickle is not bitter. There are two methods you can choose from:
Place the orange peel in boiling water and cook for about 5 minutes. This will help reduce the bitterness. Drain the water and set the peel aside.
Salt Rubbing Method
Alternatively, you can rub salt on the orange peel and let it sit for 10-15 minutes. The salt will draw out the bitterness from the peel. Rinse off the salt and pat the peel dry.
Step 3: Frying the Peel
Frying the orange peel will enhance the flavor and preserve it for a longer shelf life. Here’s how to do it:
Heating the Oil
Heat oil in a pan over medium heat. You can use any cooking oil of your choice, but mustard oil or gingelly oil will give the pickle a traditional flavor.
Frying the Peel
Add the prepared orange peel to the hot oil and fry it until it turns crispy and slightly golden brown. Make sure to fry it in small batches to ensure even cooking. Remove the fried peel from the oil and set it aside to cool.
Step 4: Making the Pickle Paste
To give the orange peel pickle its tangy and spicy flavor, we must prepare a flavorful pickle paste. Here’s how you can do it:
Roasting and Grinding Spices
In a dry pan, roast mustard seeds, fenugreek seeds, and asafoetida until they release their aroma. Allow the spices to cool, and then grind them into a fine powder using a spice grinder or mortar and pestle.
Preparing Spice Paste
Combine the ground spice powder with salt, chili powder, and turmeric powder in a mixing bowl. Add lemon juice and mix everything well to form a smooth paste. Adjust the spices according to your taste.
Step 5: Mixing the Peel and Paste
Now it’s time to mix the fried orange peel with the prepared pickle paste. This step will infuse the flavors and create the perfect balance of tanginess and spiciness in the pickle. Here’s how to do it:
Combining Peel and Paste
Add the fried orange peel and the prepared pickle paste to a clean and dry bowl. Gently mix everything, ensuring all the peel is coated with the paste.
Adjusting the Flavors
Taste the pickle and adjust the flavors according to your preference. If you like it spicier, add more chili powder. If you prefer it tangier, add more lemon juice. Remember, the flavors will intensify over time, so keep that in mind while adjusting.
Step 6: Tempering the Pickle
Tempering adds an extra depth of flavor to the pickle and is an essential step to complete the recipe. Here’s how to do it:
Heating Oil for Tempering
In a small pan, heat oil over medium heat. Once the oil is hot, add mustard seeds and curry leaves. Let them sizzle and splutter for a few seconds.
Pour the hot-tempered oil over the pickle mixture and give it a good stir. This will infuse the flavors of the tempering into the pickle. Allow the jam to cool down to room temperature before transferring it to a clean, dry glass jar for storage.
Step 7: Storing and Serving
If properly stored, the tangy instant orange peel pickle can be stored in a cool and dry place for up to 3 months. Make sure to use a clean and dry spoon every time you take out the pickle to maintain its freshness.
Serve the pickle as a side dish with your favorite meals, or use it as a condiment to add a tangy kick to sandwiches, wraps, or salads.
Variations and Tips
Sweet and Tangy Version
If you prefer your pickles on the sweeter side, add a bit of sugar or jaggery to the pickle paste. This will balance out the tanginess and give it a unique sweet and tangy flavor profile.
Adding Additional Spices
Feel free to experiment and add spices or herbs to the pickle paste to suit your preferences. Some popular additions include cumin seeds, fennel seeds, or dried red chilies.
Tips for Shelf Life and Storage
To ensure a longer shelf life for the pickle, use clean and dry utensils and jars during the preparation and storage. Keep the spot away from moisture and sunlight, and use an airtight storage container. Refrigeration is not necessary if the pickle is stored correctly.
Born and raised in a family of foodies, Georgia’s passion for cuisine was nurtured from a young age as she learned the intricacies of flavor and texture from her grandmother’s kitchen. As an adult, this early fascination blossomed into a full-fledged love affair with the culinary world.