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instant pickle orange peel and onion

Orange peel and onion pickle

Instant pickle with no waste of the orange peels
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Pickles
Cuisine Autumn, diabetic friendly, Fusion, gluten free, Indian, One pot, Vegan, Vegetarian
Servings 20 tbsp


  • 1/4 cup orange peel sliced thin
  • 1/4 cup red onion sliced thin
  • 3 cloves garlic thinly sliced
  • 3 tbsp Lemon juice
  • salt to taste
  • 1/8 tsp fenugreek powder
  • 1/4 tsp mustard seeds crushed
  • 1/8 tsp Asafoetida
  • 2 tbsp red chilli powder
  • 1/4 tsp turmeric powder
  • 4-5 curry leaves
  • 4 tbsp Sesame oil


  • Wash clean and slice thinly the onion and the orange peel and add to a mixing bowl.
  • Clean and thinly slice the garlic to the bowl and toss well.
  • In a small pan heat the oil on a low heat.
  • Add the asafoetida, mustard seeds, fenugreek seed powder and chilli powder allow it to release a strong aroma.
  • Remove from heat and add the curry leaves and turmeric powder.
  • Pour this hot achar mix over the onion and orange peel mix.
  • Mix in the salt, lemon juice.
  • Mix the achar well and keep for 5 minutes.
  • The pickle is now ready to serve
    instant pickle orange peel and onion


Clean the orange peel well before using. If you have access to peel which are from farms that do not spray pesticides on the fruit, use them as they are safer.
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