Orange Pickle/Pachadi

I classify some foods as divine and this is one of them!  They are literally mouth watering and quite versatile to go with Rotis, Idl/Dosai and Curd Rice.  Orange peel has a lot of health benefits and why not make use of it!    This recipe was shared to me by my Mom.   She typically makes it with Narthangai/Kifer-lime.   Chopping credit goes to my husband, He is my best buddy on the kitchen every day!   I admire his precise cutting always, I am quite bad at it!  

I make it with yellow oranges which is not yet fully ripe.    

What you need?

Yellow unripe Oranges  -  10

Green Chillies - 20 slits (Varies)

Turmeric powder - 1 tsp

Methi seeds - 1 tsp

Hing - 1/2 tsp

Salt to taste

Tamarind pulp - 3 Tbsp (optional)

Jaggery - 1/4 cup

Sesame Oil - 3 Tbsp

Mustard seeds - 1 Tbsp (can reduce)

Curry leaves washed and wiped - a few

How to make?

• Chop Oranges into cubes with the pulp and the skin intact
• Heat a pan and add Sesame Oil, once its hot add mustard seeds and cover with a lid, once it splutters, add hing, methi seeds (allow to brown) curry leaves and slit Green Chillies
• Add turmeric powder, cut oranges, salt and Jaggery
• Allow it to simmer for good 20 mins or so in a lowest flame stirring every few mins
• Optionally mash it to get a mushy texture 

Once cool, you can store it in refrigerator for weeks.