Orange peels are the thick finely-textured and orange coloured skin of oranges. Since ancient times, orange peels have been valued for their curative properties.
This is the first time am using orange peel, though I have used small amount of orange zest few times.
I was aware that fruit peels are power house of nutrients. It has been in my mind to use these peels in some recipe. So, today I have created one pickle with the peel.
To compliment the bitterness of the peel, I have added pomegranates.
Chopped orange peel- 1 cup
Pomegranate- 1 cup
Water- 1 cup
Vinegar- 2 tbsps
Salt to taste
Sesame oil- 1 tbsp
Red chilli powder- 1 tsp
Coarsely ground mustard- 1/2 tsp
Turmeric powder- 1/4th tsp
Hing- 1/8th tsp
Mustard seeds- 1/2 tsp
Boil the orange peel in water and vinegar solution for 5 mins and drain.
Mix the blanched orange peel with pomegranate, salt, red chilli, mustard and turmeric powder.
Heat oil. Add mustard seeds and hing. When the mustard stops spluttering, add the tempering to the pickle, mix well, rest it for few mins and serve:)