Orange Tholi Achar Orange Peel Pickle from Kerala

Ingredients

• 2 cups Orange peel (scraped of inner pith and cut into strips
• 4 tsp Red chilli powder
• ½ tsp Asafoetida powder
• 1/4 tsp Fenugreek powder
• A lemon sized ball Tamarind
• ½ tsp Mustard seeds
• 4 Dried red chillies
• 1/ cup Curry leaves
• ½ cup Water
• Salt as requires
• 4 tbsp Sesame Oil
• ½ cup Jaggery (optional)

Steps

1. For the tamarind pulp combine tamarind and 1/4 cup of water and keep adsde.
2. Heat the oil in a pan and add the mustard seeds. When they splutter, add the dry red chillies and curry leaves and sauté for one minute
3. Add orange peel and sauté for 2 minutes
4. Add red chilli powder, turmeric powder, asafoetida powder, fenugreek powder, salt and jaggery if using and mix well.
5. Strain and add the tamarind pulp. Mix well and cook until the water dried out.
6. Cool and transfer to sterilised, clean and dry pickle jar. The pickle can be refrigerated for upto 2 months