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Punjabi orange pickle

Homemade gifts make the perfect personal touch at Christmas. This Punjabi orange pickle looks professional and tastes delicious.

Serves Makes 5 jars (10 serving each)

Prep Time 30 min

Cooking Time 2 hr


    • 6 large oranges
    • 3 medium onions, finely chopped
    • 600ml distilled malt vinegar
    • 3 red chillies, deseeded and finely chopped
    • 3 garlic cloves, crushed
    • 50g fresh ginger, finely grated
    • 1tbsp black mustard seeds
    • 3 large star anise
    • 25 green cardamom pods, cracked open
    • 350g caster sugar
    • 100g light soft brown sugar
    • 1tsp salt

You’ll also need

  • 5 x 250g jam jars with vinegar-proof lids, sterilised (see tip)
  • Waxed discs, fabric discs, string or ribbon and labels, to decorate


    1. Slice the top and bottom off each orange and discard. Stand the oranges on a board and, working from top to bottom, slice off the peel in strips, making sure you remove all the white pith. Set the peel aside.
    2. Working over a bowl to catch the juice, cut the oranges into segments by slicing as close to the membranes as you can, then sliding them out on to a board. Set aside. Squeeze as much juice as you can from the remaining pulp and discard any pips.
    3. Cut the peel into chunky slices, then put them in a large, deep pan with the onions and vinegar and strain over the orange juice. Bring the mixture to a simmer, then cover and simmer for 30 min until the peel is soft.
    4. Cut the orange segments into chunks. Remove the pan lid and stir the oranges into the mixture with the remaining ingredients. Bring to the boil, then simmer for about 1 hr 30 min, stirring regularly and more frequently as the mixture thickens towards the end of cooking. It should have the consistency of jam (it will thicken a little more as it cools).
    5. Spoon the pickle into warm, sterilised jars, then cover with a waxed disc and the lid. Decorate with fabric tied on with string or ribbon, then write the instructions (see instruction label) on a label and secure.

Tip: Sterilise glass containers by washing them in very hot soapy water, then rinse in hot running water and drain. Put in an oven preheated to 140°C/fan 120°C/gas 1 until completely dry.

Instruction label: This pickle goes perfectly with cold ham or turkey, or serve it with curry instead of mango chutney. Keeps for 12 months.

Nutrition per serving

Read more on how we calculate nutrition.
48kcal 0.4g 0.1g 0g 0.5g 11.5g 0.1g 14mg 11.8g 0.1mg

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