Name: Orange Pickle recipe by Geeta Sachdev at BetterButter
Prep time: 10080 min
Cook time: 15 min
Total time: 10095 min
Yield: 6
Ingredients: 1/2 kilogram - Narangies / Chinese oranges; 1/2 kilogram - Sugar; 1 table spoon - Salt; 1 table spoon - Black salt; 1/2 tea spoon - Heeng /asefoitida; 1 tea spoon - Garam masala powder; 1 teaspoon - Red chilli powder

ABOUT Orange Pickle RECIPE

The narangi /round kumquat is an evergreen plant producing sweet and sour golden yellow fruit .it is grown as an ornamental plant and can be used in bonsai .the plant symbolizes good luck in china and other Asian countries.

Ingredients Serving: 6

1/2 kilogram - Narangies / Chinese oranges
1/2 kilogram - Sugar
1 table spoon - Salt
1 table spoon - Black salt
1/2 tea spoon - Heeng /asefoitida
1 tea spoon - Garam masala powder
1 teaspoon - Red chilli powder

Instructions

Wash and pat dry all the narangies on kitchen towel. Cut them in halves.
In a big vessel, add sugar (equal to pieces of narangi), salt, black, asefoitida, red chilli and garam masala powder. Adjust the spices per taste and mix nicely.
Put it in a clean and dry jar. Cover and tie it with muslin cloth. Keep in sun for 4-5 days till all the sugar melts. Mix again to get a good thick consistency. Shake and stir the pickle everyday.
After a week put it in an air tight jar. Enjoy it with parathas, poories, roti etc.

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