Orange peels as I have mentioned in my precious posts related to orange peels, have many health benefits. Today I writing the recipe how to make its pickle. It is very easy and quick to make. Here below is how we can make it:
Ingredients
1 big bowl of orange peels strips
1.5 tsp of turmeric
2 tsp of red chili powder
2 tsp of salt
1 tsp of mustard powder
3 tbsp of white vinegar
4 tbsp of mustard oil
2 tbsp of soanf powder
1 tsp of garam masala
Method
1. Wash and dry ( with cloth ) the oranges. Now peel the oranges. Here we are using orange peels only.
2. Cut the peels into strips.
3. Now take the peels strips in a big bowl all along with all above mentioned ingredients. Mix well and transfer into a dry and clean bottle. Keep it for few days in normal temperature in summer, but under sun in winter.
4. In 2-3 days pickle will be ready. Taste improves as it matures day by day. I have kept it outside, after one month, it is still good. Shake well occasionally.
Tip
Heat the oil till smoky. After reaching it on room temperature use in the pickle. If we put without heating it, there comes a strong smell of oil. So heating and cooling of oil is important.
Enjoy Healthy Cooking!!!
See these posts too:
Lemon Peels Pickle
Kharbooja Pickle
Fresh Green Pepper corn in Lime Juice
Chatpate Orange Peels
Fresh chilies in Vinegar
Plain Sawalee or Mathri
Mathi or Mathiyan
Bamboo shoots Pickle
Mooli Parantha
Besan Ka Parantha
Ajvain Leaves (ornamental) Parantha
Boiled rice Parantha
Ajvaini Lachha Parantha
Methi Wali Makki roti
Madan/Matan Pickle
----------------
Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
1 big bowl of orange peels strips
1.5 tsp of turmeric
2 tsp of red chili powder
2 tsp of salt
1 tsp of mustard powder
3 tbsp of white vinegar
4 tbsp of mustard oil
2 tbsp of soanf powder
1 tsp of garam masala
Method
1. Wash and dry ( with cloth ) the oranges. Now peel the oranges. Here we are using orange peels only.
2. Cut the peels into strips.
4. In 2-3 days pickle will be ready. Taste improves as it matures day by day. I have kept it outside, after one month, it is still good. Shake well occasionally.
Tip
Heat the oil till smoky. After reaching it on room temperature use in the pickle. If we put without heating it, there comes a strong smell of oil. So heating and cooling of oil is important.
Enjoy Healthy Cooking!!!
See these posts too:
Lemon Peels Pickle
Kharbooja Pickle
Fresh Green Pepper corn in Lime Juice
Chatpate Orange Peels
Fresh chilies in Vinegar
Plain Sawalee or Mathri
Mathi or Mathiyan
Bamboo shoots Pickle
Mooli Parantha
Besan Ka Parantha
Ajvain Leaves (ornamental) Parantha
Boiled rice Parantha
Ajvaini Lachha Parantha
Methi Wali Makki roti
Madan/Matan Pickle
----------------
Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
