Padma's Recipes: 8/1/20

When you have excess oranges or sour oranges and wondering how to use them, then try this Instant Orange Pickle. Very simple and easy to make. I am sharing 2 simple ways to make this pickle and both tastes amazing. Since it is instant pickles storing in room temperature is not advisable. So try it small quantities as needed or store in refrigerator for couple of days

Method 1

Orange - 2 or 3

Chilli powder - 1/2 to 3/4 tsp

Salt - 1/4 tsp or as needed

Asafoetida - 3 to 4 pinches

Methi seeds powder - 1/8 tsp

Gingelly/ sesame seeds oil - 1 to 1 1/2 tbsp

Mustard seeds - very very few by count

Peel orange and separate segments

Keep in a bowl and on top just sprinkle salt, chilli powder, asafoetida and Methi seeds powder. Do not mix. Just leave it on top.

Heat oil to medium heat and Add mustard seeds and when it splutters remove and pour on orange slices along with rest of the ingredients. Mix well.

Method 2

Orange - 2 or 3

Chilli powder - 1/2 to 3/4 tsp

Salt - 1/4 tsp or as needed

Asafoetida block - a small piece

Methi seeds - 1/8 tsp

Cumin seeds - 1/8 tsp

Gingelly/ sesame seeds oil - 1 to 1 1/2 tbsp

Mustard seeds - very very few by count

In a pan dry roast mustard seeds, cumin seeds, asafoetida block and Methi seeds until they give nice aroma but without discoloring. Fry in low to medium heat.

Cool the mixture and pound well in hand pounder or mixer.

Peel and separate orange into segments. Add salt, chilli powder and pound mixture.

Heat oil in a pan and when slightly hot switch off flame and allow it to cool. Once completely cool then pour this in the orange mixture and mix well.