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Saturday, February 4, 2017

Chinese Orange Tokku

15-20 medium sized Chinese Orange
15 - 20 Green Chillies
1/2 cup Table Salt
1 tsp roasted Fenugreek seeds powder
1/4 tsp Asafoetida powder or grape sized Asafoetida
1/4 tsp Turmeric powder
1 tsp Mustard seeds
1/2 tsp Cumin seeds
3 tsp Oil
1 - 2 broken Red Chillies

Clean and wipe the chinese oranges, green chillies using a clean cotton cloth.

Cut the chinese oranges into two halves, remove the seeds. Put this and gree chillies in a mixer and crush them as shown in the picture below. Dry roast the fenugreek seeds until it turns dark brown color. Once its cooled to room temperature, put this in a mixer and make fine powder as shown in the picture below. Mix the crushed ingredients, salt, fenugreek powder, asafotida powder, turmeric powder in a vessel.

Put cumin seeds, mustard seeds, oil, broken red chillies in a pan and heat. Once they starts spluttering, add pinch of asafoetida powder, keep it for few seconds and then add it to pickle.
Mix them well and store it in an airtight container. It goes well with Rice. Refrigerate for longer shelf life.