Calamansi (Tangy Baby Orange) Pickle
Pickles are a must have in most Indian homes and proudly occupy a special place in the kitchen shelves.  Only small portions of these are served and consumed at meal times, because they are usually spicy and rich in oil. Pickles can be made from variety of different vegetables and fruits.  Pickles c
Servings Prep Time
1cup 20minutes
Cook Time
10minutes
Servings Prep Time
1cup 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. In a kadai, roast the mustard seeds and fenugreek seeds. Powder them coarsely and keep aside.
  2. Wash the calamansi, cut them into small pieces.
  3. Take a glass bowl, put the calamansi orange pieces into it. Add salt and mix well. Cover the bowl and keep aside undistured, for few hours.
  4. Remove the cover of the bowl, mix the fruits with a wooden spoon.
  5. Add the chilli powder, asafoetida, roasted mustard and fenugreek powder, and mix once again.
  6. Heat olive or sesame oil, add mustard seeds (optional) and pour the hot oil over the spice coated calamansis. Mix once again.
  7. Check the salt and spice and adjust accordingly.
  8. Spoon the pickle into glass jar with a tight lid.
Recipe Notes

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