Looking for a unique Pickle recipe, that is high on the flavor spectrum and also very high in Vitamin C? This pickle meets the bill. Did you know that the peel of the orange is higher in Vitamin C than the actual fleshy fruit inside??
Orange Tholi Achar
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Orange Tholi Achar (Orange Peel Pickle)
Description
This pickle is a riot of color. Strips of orange peel, slightly softened but still retaining some texture, in a glistening, amber-colored pickling mixture. Flecks of spices like mustard seeds, fenugreek, and dried chilli are visible, adding to the visual appeal. (Makes one 400 ml Jar of pickle)
Ingredients:
Instructions
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Remove the saved Orange peels from the fridge when you have enough for making pickle.
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Rinse the orange peels and spread them on kitchen paper for a while to remove the excess water.
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Soak the tamarind pulp in 3/4-1 cup bowl of hot water.
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Snip away discolored edges of the peel and also the 'pedicel'
The 'pedicel' on the orange is the spot on which the little"stem" which once connected the fruit to the tree, left a 'stem scar', ie.. the plucking point) -
Scrape away the fibrous pith and inner spongy white layer of the orange peel, with a zester or side of your scissors.
(the inner peel or 'mesocarp' is slightly bitter, so remove if you want to minimise the natural bitter flavour. It comes off easily if you have rinsed the orange peels, recently) -
Now, using kitchen scissors, cut the peel into small, thin julienned strips.
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Measure them out till you have 3 cups worth.
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Heat the oil in a non stick wok/pan.
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Add the mustard seeds and allow to splutter.
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Add the broken dried red chillies, and before they become dark add the finely chopped ginger and garlic.
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Stir on moderate heat, till the raw aroma of the ginger and garlic is completely gone. Keep stirring. Don't let them go dark or burn.
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As soon as there is a hint of colour change, add 3 tsp of the Kashmiri Chilli powder (first) stir well till it is fragrant, deepens in colour, and thickens the sauteed mixture a bit.
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Once you see the oil has separated, add in the orange peel strips.
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Reduce the heat and stir briskly till the red coloured masala coats the orange peel uniformly, also cooking and softening the peel in the process.
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Add in the remaining chilli powder as well as the turmeric, fenugreek and asafoetida (powders).
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Add salt. Toss everything together well.
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Squeeze the the soaked tamarind now and strain to obtain the tamarind water. Add in the prepared tamarind solution to the pan and add more water , to just moisten the contents of the pan. It need to come to a simmer.
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At this stage add the curry leaves, vinegar and sugar. Add (1/4-1/2 cup )vinegar and (1-2tsp) sugar to taste.
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Also, add more salt if needed.
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Bring to a strong simmer once more and remove from heat.
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Once cooled off completely, store in an airtight glass jar.
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This pickle can be consumed after a few hours, but tastes even better within the next couple of days.
