Tangy Homemade Orange Peel PickleVeg

1

Wash the oranges thoroughly and remove the peels. Cut the peels into small, uniform pieces. You will need approximately one cup of chopped peel.

2

Extract the juice from the tamarind by soaking it in water and straining it. You should aim for about two cups of tamarind juice.

3

In a mixing bowl, combine the red chili powder and salt. Add this mixture to the extracted tamarind juice and stir well until completely dissolved and free of any lumps.

4

Pour the mixture into a pan and place it on the stove. Add the chopped orange peels to the liquid. Bring the mixture to a boil and let it cook for about fifteen minutes, or until the orange peels have softened significantly.

5

Stir in the powdered jaggery. Continue to cook the mixture on low heat for an additional two minutes to allow the flavors to meld and the consistency to adjust.

6

In a separate small pan, heat a small amount of oil. Add the fenugreek seeds and mustard seeds. Once they begin to crackle, add a pinch of asafoetida.

7

Pour the prepared tempering over the cooked pickle mixture and stir well.

8

Transfer the pickle to a storage container. Allow it to rest for at least one week before consuming to let the flavors fully develop.