Spicy Orange Pickle

spicy orange pickle
  • Yield : 3-4 jars
  • Prep Time : 20m
  • Cook Time : 2:000 h
  • Ready In : 0m

The recipe

Spicy Orange Pickle is a lovely way to preserve oranges and I really enjoy eating the peel, which is soft and retains its flavour well. Spicy Orange Pickle goes very well with Indian food and also cold meats.

Peel the Orange

Peel the Orange

Section the Orange

Section the Orange


  • 6 large oranges
  • 250g onion, finely chopped
  • 500ml white wine vinegar
  • 4 tbsp lime juice
  • 3 red chillies, finely chopped
  • 3 cloves garlic, chopped
  • 4 whole cloves
  • 1 tsp ground cumin
  • 350g caster sugar
  • 100g light soft brown sugar
  • 1 tsp salt
  • 50g fresh ginger, finely grated
  • 30 green cardamom pods, crushed
  • 1 tsp fennel seeds


Step 1

To prepare the oranges, you need to remove the rind, pith and skin and then cut the fruit into segments without the skin. To do this, with a serrated knife, cut a slice from the top and bottom of the fruit through the flesh. Cut away the rind, pith and skin, working from top to bottom and following the curve of the fruit. Then cut the flesh of the fruit into segments. Over a bowl, to catch the juice, slide the knife down one side of a segment, cutting it from the skin. Cut down the other side and pull out the section. Repeat with the remaining segments, turning back the flaps of skin like the pages of a book. Squeeze out any remaining juice from the remnants and discard the pips. Strain the juice.

Step 2

Slice the orange peel into thin strips as you would for marmalade. Put the peel into a large saucepan with the onions, vinegar and lime juice and pour over any strained juice. Bring to a simmer and cover the pan. Cook for 30 minutes until the peel is soft.

Step 3

Cut each orange segment into 3-4 chunks and stir into the mixture with the rest of the ingredients. Bring to the boil and then lower the heat and simmer for about 1½ hours, stirring regularly, particularly as the mixture thickens. The consistency should be similar to jam.

Step 4

Spoon the pickle into warm, sterilised jars and seal with waxy lids (or lids suitable for vinegar). Leave for a couple of weeks to allow the flavours to mature and keep refrigerated once opened.


Recipe Type: Ingredients:
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