Name: Baby orange pickle/ calamansi pickle recipe by manasa Deevi at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 10-12 baby oranges or calamanda; Olive oil or sesame oil as required; 1-1/2 tbsp red chili powder; 1tbsp fenugreek powder; 1 cup rai/ or mustard powder; Hing a pinch; Salt as required; For Tempering:; Rai, curry leaves ,red mirchi

ABOUT Baby orange pickle/ calamansi pickle RECIPE

Trust me! We indians are good at making pickles with anything organically available.though these baby oranges from my garden are originated from americas calamanda, its existence in sanskrit is as calamansi. Just try this recipe you will love it for its sour and tangyness

Ingredients Serving: 4

10-12 baby oranges or calamanda
olive oil or sesame oil as required
1-1/2 tbsp red chili powder
1tbsp fenugreek powder
1 cup rai/ or mustard powder
hing a pinch
salt as required
For Tempering:
Rai, curry leaves ,red mirchi

Instructions

Peel the skin of oranges and seperate each bit of orange pieces.
Collect them in a steel or glass bowl which is clean and dry
Add a pinch of turmeric and salt for the juices to ooze out
Place cling film over the bowl and allow to rest it for one or two hours Note: you can also place it under sunlight for an hour
Take out the cling film, now add 1tbsp of mustard powder, 1tbsp of fenugreek powder, and 1tbsp of chili powder. And add salt. If you still feel the sourness of the oranges in the pickle you can add a little chilli powder and salt and mix it well with a clean and dry spoon.
Now in a wok take 1\2 cup of sesame oil or olive oil add Rai, curry leaves and red chillies and add the temper to the pickle. Have baby oranges pickle with hot rotis or rice and ghee .