Small oranges pickle (Chinese oranges or kumquat pickle)

Chinese oranges or ornamental oranges are originally from China. From there they were introduced to Europe and North America. Small orange plant symbolizes good luck in China and other Asian countries. The plant and fruits are given as gifts during Chinese Lunar New Year.

In India, small round orange color variety are available. These fruits have a sweet edible skin and tart flesh.  The fruits are eaten raw in salads. In USA they are called Kumquats and are oval in shape. In India, the small orange plant is grown as an ornamental plant in pots for bonsai etc. and also in gardens. You can grow the plant in a pot in your balcony and harvest the fruits for pickle or marmalade! I could not find what these oranges are called in India. In North India, the fruits are available.

These oranges are mostly used in making marmalade. But, we can make very nice spicy pickle with them. Kumquats are a very good source of vitamins, calcium, magnesium, sodium etc. They are  known to help to reduce aging, improve lung health etc. and improve wound healing. Kumquats are mostly used in salads in USA.

I had a chance to get some oranges from a friend. I tried this pickle, which I believe, is very tasty. I made the same pickle using kumquat in USA. If you prefer, you may add some jaggery and make a sweet and sour pickle. In the sweet variety, you have to keep the bottle in sun for 3 to 4 days, so that the jaggery melts.

Ingredients:

•      Large bowl of small oranges (about 50 oranges)
•      1/4 cup chili powder
•      1/4 cup salt
•      1/2 cup oil
•      1/4 Tsp. turmeric
•      1/2 Tsp. mustard seeds
•      Pinch of hing (asafetida)
•      1/2 cup sugar (optional)

Directions:

1.      Wash and clean oranges
2.      Dry them over a clean cloth.
3.      Make a plus sign cut, so that the fruit is not fully cut.
4.      Add turmeric, salt and chili powder.
5.      Heat oil in a pan.
6.      Add mustard seeds and when seeds are spluttering, add hing.
7.      Pour the hot oil over the oranges and cover.
8.      After sometime transfer the pickle to a bottle and save.
9.      If preferred, you may add half cup sugar.
10.      Keep the bottle in hot sun for 3 or 4 days, so that the sugar melts.
11.      It is a temporary pickle and stays for a few months, if refrigerated.