Kerala Orange Peel Pickle (Orange Tholi Achar)

Orange peel is a rich source of Vitamin C. It contains even more Vitamin C than the fleshy part of the orange.  Here’s a comparison: Orange peel: 1 tablespoon (6 grams) of orange peel provides 14% of the Daily Value (DV) of Vitamin C.  
Orange flesh: The inner fruit of an orange provides less Vitamin C than the peel.  
Orange peels are also a good source of fiber, provitamin A, folate, riboflavin, thiamine, vitamin B6, and calcium. Additionally, they are rich in plant compounds called polyphenols, which have various health benefits.   However, keep in mind that orange peels can be bitter and may contain pesticide residues. It’s important to wash them thoroughly before consumption.   

What does Orange Peel Pickle taste like? The initial taste is a burst of slightly sweet, zesty, and tangy orange flavor, quickly followed by the heat of the chilies. The spices add layers of complexity – the earthy bitterness of fenugreek, the pungent aroma of mustard, and the smoky warmth of cumin. The sweetness balances the tartness of the orange peel and the spiciness of the chilies, creating a harmonious blend of flavors. There’s a lingering warmth that spreads through your mouth, leaving you wanting more.

The Orange peel (Pericarp) itself is comprised of the outer colorful skin (Epicarp) or Flavedo and the inner, white spongy layer (Mesocarp) or Albedo. The Flavedo is where you’ll find the oil glands that give the Orange is wonderful citrusy scent. The Albedo is a bit bitter naturally, with less flavor but it is rich in pectin, a type of fibre.

If you don’t mind the Orange Peel Pickle being slightly bitter you don’t have to scrape the inner white skin. I remove as much as I can, to leave just the faintest bitter flavor. The overall flavor is citrusy and spicy and unique.

Scroll down for the Complete Recipe.

Orange Peel (Orange Tholi) Pickle

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How to make Orange Peel Pickle – Recipe at a glance:

• Collect and Prep Orange Peels.
• Soak tamarind, chop ginger and garlic. Gather Spices.
• Saute ginger and garlic in the spices mixture, adding tamarind, salt, sugar, etc…
• Simmer the pickle briefly, then allow to cool before storing.

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