117) SWEET N’ HOT ORANGE PEEL PICKLE

SWEET N’ HOT

ORANGE PEEL PICKLE

Ingredients:

1)    Fresh green orange peel of 1 orange chopped and sundried for a day (preferably fragrant sweet orange peel)

2)    Sugar – of approximately the same volume as the chopped orange peel.

3)    Vinegar – approx. 50 ml.

4)    Hot red chili powder – 1 heaped teaspoon

5)    Turmeric powder – ¼ teaspoon

6)    Ginger – one half inch piece

7)    Salt – 1 level teaspoon

To Make:

Chop the orange peel to tiny bits and dry in full sunlight for a day. Select a small (200 ml.) clean airtight glass jar. Put in the semi-dried orange peel. Finely chop the ginger and tip it in. Shake the jar lightly to let the pieces settle tightly at the bottom.

Now put in around the same volume of sugar on top of the orange peel and the ginger pieces. Add the chili powder, the salt and the turmeric powder. Close the lid and shake vigorously to mix and then tap the jar lightly on the table to let everything settle at the bottom of the jar. Now pour in enough vinegar to cover the pieces fully. Close the lid tightly once again. Shake vigorously and set aside.

Shake the bottle a few times once every day for the next seven days. Your sweet n’ hot joyous orange peel pickle is now ready to enjoy. Serve with biryani or with ghee rice.

Note:

If you like it milder, use less chili powder. Sweet n’ hot orange peel pickle has a long shelf life.