SULTANA ORANGE PEEL PICKLE
A SIMPLE-TO-MAKE PICKLE SO TASTY, YOU WILL FEEL LIKE A SULTAN
Ingredients:
1) Peel of two
oranges
2) Sultanas
(dried sweet seedless green grapes) – 150 gm.
3) Hot green
chilies – 2 Nos.
4) Tender
ginger – ½ inch piece
5) Hot red
chili powder – 1 teaspoon
6) Pickle
powder – 1 teaspoon
7) Turmeric
powder – 2 pinches
8) Vinegar –
100 ml.
9) Sugar – 100
gm.
10) Salt – 1½ teaspoons
To Make:
Start on a sunny morning. Chop the orange peel to fine
pieces. Peel the ginger and chop to powder-like bits. Discard the stems and cut
the green chilies into thin rings. Spread the chopped orange peel pieces, the
green chilies, the ginger and the whole sultanas thinly on a wide stainless
steel platter or a tray and keep under full hot sunlight from morning to
evening.
Once cool, transfer the dried ingredients to a 300 ml. glass
jar. Tip in the salt, the chili powder, the turmeric powder, the pickle powder,
the sugar and the vinegar. Close the lid tightly and shake the bottle
vigorously up and down. For the next 7 days, remember to shake the jar every
morning and evening. Store in a cool, dark place.
If you feel impatient enough to start eating, do so after the
first 7 days. However, if you are inclined to relish the true gourmet taste of
the pickle, please wait for 30 to 45 days when it gets fully marinated and
gains a much softer texture.
You will love this truly special, superbly delicious sultana orange peel pickle so much that
you will buy or grow oranges more for the peel than for the juicy flesh. What’s
more, you may even catch yourself ogling the orange peels that others casually
throw away.
Enjoy!!!
Footnote:
I have
wanted to give you this recipe for a long time. I could not for want of a nice
picture. We could not snap the photo, for the pickle would never last for more
than a week. My mother starts spooning the pickle onto her plate from the
second day saying “Ah! So good! So good!” and the jar is empty by the seventh.
On the seventh morning, she starts telling me “It is finished. I want more!”.
So this time, I managed to hide away a jar for a month and you got the picture
and the recipe. Of course, my mother got the jar. So, be sure to make and to
enjoy this fine pickle.
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