2 Tablespoons oil
½ Teaspoon methi seeds (fenugreek)
½ Teaspoon red mustard seeds
¼ Teaspoon hing (asafetida)
¼ Teaspoon turmeric
2 Sour oranges cut into half inch pieces (discard seeds)
1 ½ Tablespoons salt or to taste
1 Tablespoon ground red pepper.
Method: Heat oil in a medium saucepan. When the oil is hot add methi seeds and fry until light brown. Add mustard seeds and fry until they start to pop. Reduce heat to low. Add hing, turmeric, oranges and salt. Cook orange pieces covered, mixing occasionally until the orange pieces become soft (this might take thirty minutes). Remove the lid and add red pepper to the orange pickle mixing continuously until oil separates out to the sides. Let the pickle cool and keep it in a glass jar. Keep the pickle in the refrigerator after two days for freshness. Tastes good with rice and roties.
Makes eight servings.
Note: Sour oranges are available in farmers markets.
Variation: Lemons can be used instead of oranges.