Name: Sweet and Tangy Instant China Orange Pickle (Narungi ka Achar)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 20 China Oranges (ripe); 1 cup Sugar; 0.5 tsp Salt (or to taste); 1 tsp Garam Masala (cinnamon stick, green cardamom pods, whole); 0.5 tsp Chili Powder (red); 2 tbsp Lemon Juice (freshly squeezed)

Sweet and Tangy Instant China Orange Pickle (Narungi ka Achar)

45 minutes

1375 reads

3.89 from 9 votes

Indian

About Sweet and Tangy Instant China Orange Pickle (Narungi ka Achar)

Craving a burst of vibrant Indian flavor? This quick and easy Sweet and Tangy Instant China Orange Pickle (Narungi ka Achar) delivers a delightful explosion of sweet, tangy, and subtly spicy notes in every bite.

Juicy China oranges are transformed into a delectable condiment, ready in minutes to elevate your snacks, meals, or sandwiches with a zesty kick.

With simple ingredients and preparation, this pickle is a must-try for adventurous foodies and seasoned pickle enthusiasts alike. Explore the exciting world of Indian cuisine – one tangy orange at a time!

Sweet and Tangy Instant China Orange Pickle (Narungi ka Achar) - Plattershare - Recipes, food stories and food lovers

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Recipe Time & More

Prep30

Cook15

Total45

Calories66 kcal

Serves

Perfect ForSnacks

TasteSalty Savoury Sour Spicy Sweet Tangy

Ingredients

China Oranges

▢ 20 China Oranges ripe

Spices and Flavorings

▢ 1 cup Sugar
▢ 0.5 tsp Salt or to taste
▢ 1 tsp Garam Masala cinnamon stick, green cardamom pods, whole
▢ 0.5 tsp Chili Powder red
▢ 2 tbsp Lemon Juice freshly squeezed

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Instructions

Wash the China oranges thoroughly and pat them dry.
Place the whole oranges in a wide pan and cook for 5 minutes over medium heat, turning occasionally to soften the peel. This helps the oranges absorb the pickling liquid later.
Cut each orange in half and remove the seeds, reserving the juice.
In a saucepan, combine the reserved orange juice, sugar, salt, and whole garam masala. Cook over medium heat until the sugar dissolves completely.
Add the halved oranges to the sugar syrup and cook for 2-3 minutes. This allows the oranges to begin absorbing the flavors.
Stir in the lemon juice and red chili powder. Cook for another 2 minutes to blend the flavors.
Remove and discard the whole garam masala spices.
Remove the pickle from the heat and let it cool completely. Transfer the cooled pickle to a clean, dry jar. Store in the refrigerator.

Recipe Notes

Good To Know

Sugar syrup should be thick, not watery.
Use firm oranges.
Taste will be better after 10 days.

Expert Tips

For a spicier kick, add a small, finely chopped green chili to the pickle mixture.
If you're using particularly juicy oranges, consider reducing the amount of water added to the syrup to maintain the desired consistency.
Experiment with different citrus fruits like mandarins or grapefruits for a unique twist on this traditional recipe.

Storage Instructions

Store the pickle in a sterilized glass jar in the refrigerator for up to 2 weeks.
Always use a clean, dry spoon to prevent spoilage and extend shelf life.