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Punjabi orange pickle

Name: Punjabi orange pickle
Yield: Makes about 5 x 250g jars
Cuisine: Indian recipes
Ingredients: 6 large oranges; 3 medium onions, finely chopped; 600ml distilled malt vinegar; 3 medium-size red chillies, deseeded and finely chopped; 3 garlic cloves, crushed; 50g root ginger, finely grated; 1 tbsp black mustard seeds; 3 large star anise; 25 green cardamom pods, cracked open; 350g caster sugar; 100g light soft brown sugar; 1 tsp salt; You will also need 5 x 250g jam jars with vinegar-proof lids

Published: 30 Nov 12
Updated: 18 Mar 24

Debbie Major loves to serve this pickle with cold ham and turkey over the Christmas period. It also makes a nice change from mango chutney with a curry.

Easy
December 2012

Test kitchen approved

Makes about 5 x 250g jars
Takes 30 min to make, 1½-2 hours to cook

Debbie Major loves to serve this pickle with cold ham and turkey over the Christmas period. It also makes a nice change from mango chutney with a curry.

Nutrition: per serving

Calories: 30kcals
Fat: 0.1g (no saturated)
Protein: 0.3g
Carbohydrates: 7.3g (6.8g sugars)
Fibre: 0.4g
Salt: 0.1g

Per serving (32g)

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Ingredients

6 large oranges
3 medium onions, finely chopped
600ml distilled malt vinegar
3 medium-size red chillies, deseeded and finely chopped
3 garlic cloves, crushed
50g root ginger, finely grated
1 tbsp black mustard seeds
3 large star anise
25 green cardamom pods, cracked open
350g caster sugar
100g light soft brown sugar
1 tsp salt
You will also need 5 x 250g jam jars with vinegar-proof lids

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Method

Cut a slice of peel off the top and bottom of each orange and discard. Working from top to bottom, slice away the skin of each orange in strips, making sure to remove all the white pith. Working over a bowl to catch the juice, remove the orange segments by slicing as close to the membrane of each one as you can, then sliding them out onto a board. Squeeze out as much juice as you can from the pulp and discard any pips.
Cut the strips of orange peel into chunky slices as you would for marmalade. Put the peel into a large, deep pan with the onions and vinegar and strain over the juice from the oranges. Bring to a simmer, cover, then continue simmering for 30 minutes until the peel is soft.
Cut the orange segments into chunks, then stir into the mixture with the rest of the ingredients (see Know-how, left). Bring to the boil, lower the heat and simmer for about 1½ hours, stirring regularly and more frequently as the mixture thickens towards the end of cooking. It should have the consistency of jam (remember that it will thicken a little more as it cools).

Spoon the pickle into warm, sterilised jars and cover with waxed discs, then seal with the lids.

Recipe from December 2012 Issue

Nutrition

Per serving (32g)

Nutrition: per serving

Calories: 30kcals
Fat: 0.1g (no saturated)
Protein: 0.3g
Carbohydrates: 7.3g (6.8g sugars)
Fibre: 0.4g
Salt: 0.1g

delicious. tips

If you don’t like whole spices in your pickles, tie the cardamom pods and star anise in a small square of muslin at step 3, then you can easily remove them towards the end of cooking.