Baby orange pickle/calamansi pickle Recipe

Cooking Directions

• STEP 1.Wash and dry the baby oranges thoroughly.
• STEP 2.Cut the oranges into thin slices and remove the seeds.
• STEP 3.In a bowl, mix the sliced oranges with salt, turmeric, red chili powder, and mustard oil.
• STEP 4.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 5.Add the marinated oranges to the pan and cook for a few minutes.
• STEP 6.Transfer the pickle to a sterilized jar and let it cool before storing in the refrigerator.
• STEP 7.The pickle can be stored for up to a month and tastes best when allowed to mature for a few days.

Cooking Tips

• Make sure to wash and dry the baby oranges thoroughly to remove any dirt or impurities.
• Adjust the amount of red chili powder according to your spice preference.
• Sterilize the jar before storing the pickle to ensure its longevity.

Storage and Serving

• Store the pickle in a clean and airtight jar in the refrigerator.
• Serve the pickle as a side dish with Indian meals or use it as a condiment in sandwiches and wraps.