This was my daadi’s (paternal grandmother) favourite sweet pickle… she would save up the orange peels and make them into a pickle. My mother picked up the recipe from her and for the last ten odd years she has been making this pickle.
With Farmer Uncle supplying organic Kinnow and Oranges, it has been fun making this sweet pickle. Krishnan doesn’t like it as an accompaniment but loves it on toasted bread and a layer of cheese. I eat it with anything – rotis, the odd occasion when I have curd rice (yeah, am a Farzi TamBram), and ofcourse on bread. I like it also with Sabudana Khichadi :).
The recipe is simple – choose plump orange or kinnow peels, wash and pat them dry, cut into tiny pieces and sauté them in sesame oil once the mustard has sputtered, add equal quantities of jaggery, a pinch of salt, a tiny quantity of tamarind pulp and keep churning it over a low flame till the consistency is of a jam.
If you use OPOS, you can pressure bake the orange peels without water, just in oil and then the sugar syrup hack with jaggery (let there be 6 whistles or even 7). Mix everything and the pickle is ready.
This pickle doesn’t need refrigeration, just make sure not to let any moisture get in. Enjoy it with a toast or as a pickle with curd rice. The slight bitterness of the peel, and the sweetness of the jaggery make this a great accompaniment to a meal !!
Do read an earlier blogpost of mine – Why You Should Eat (Organic) Fruit and Vegetable Skins.
Note – OPOS, OPOS logo, One Pot One Shot & CPF cooking are registered. Please learn the methodology by becoming a part of the FB page – OPOS Support group or buy the OPOS Cookbook – 5 minute magic on Kindle. There are several other OPOS Cookbook titles available on Amazon that teach you the method and share different recipes.