Authentic Orange Peel & Dates Pachadi Recipe – Indian Sweet Relish

Last Updated on 2 months by Neha Deshmukh

Authentic Orange Peel & Dates Pachadi Recipe – Indian Sweet Relish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – my family’s version of Orange Peel & Dates Pachadi. It’s a sweet and slightly spicy Indian relish that’s surprisingly easy to make, and absolutely bursting with flavour. I first made this during Diwali, trying to use up leftover orange peels, and it was a huge hit! It’s a wonderful way to reduce food waste and enjoy a delicious treat.

Why You’ll Love This Recipe

This pachadi is a delightful blend of sweet, spicy, and tangy flavours. It’s a unique condiment that adds a special touch to any meal. Plus, it’s a fantastic way to use orange peels, which are often discarded. Trust me, once you try this, you’ll be hooked! It’s a little different, a little unexpected, and totally delicious.

Ingredients

Here’s what you’ll need to make this amazing pachadi:

• ¼ cup orange peel
• 1 green chili
• ½ cup jaggery
• 2 black dates (Kala Khajoor)
• A pinch of salt
• ½ cup water
• 2 tsp cooking oil
• ½ tsp mustard seeds
• ½ tsp urad dal (split black lentils)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Orange Peel: Don’t worry, it won’t be bitter! The pressure cooking and jaggery work wonders. Make sure to use the peel from organic oranges if possible, to avoid any unwanted pesticides.
• Dates: I prefer using Kala Khajoor (black dates) for their rich, caramel-like flavour. They give the pachadi a beautiful depth.
• Jaggery: Jaggery is unrefined cane sugar, and its flavour varies depending on the region. If you can find a good quality, dark jaggery, it will add a lovely molasses-like note. You can substitute with brown sugar if you can’t find jaggery, but the flavour will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the orange peel into small cubes. This makes it easier to cook and blend into the pachadi. Then, pressure cook the orange peel with water for 2-3 whistles. Once cooked, drain the water and set the peel aside.
2. In a pan, melt the jaggery with the green chili, a pinch of salt, and ½ cup of water. Add the cooked orange peel to the pan.
3. Grind the black dates into a paste and mix it into the pan. This adds sweetness and a wonderful texture. Now, simmer everything together until it thickens to a jam-like consistency. Keep stirring to prevent sticking!
4. While the pachadi is simmering, let’s do the tadka (tempering)! Heat the cooking oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the urad dal and sauté until golden brown. Pour this tempering over the pachadi.
5. Finally, let the pachadi cool completely before storing it in an airtight container. It will thicken further as it cools. Refrigerate for up to 10 days.

Expert Tips

• Don’t skip the pressure cooking step for the orange peel. It’s crucial for removing the bitterness.
• Keep stirring while the jaggery melts to prevent it from burning.
• The tadka is what really elevates the flavour, so don’t skip it!

Variations

Want to make this pachadi your own? Here are a few ideas:

• Spice Level Adjustments: If you like it spicier, add another green chili or a pinch of red chili powder. My friend, Priya, loves to add a tiny bit of cayenne pepper!
• Festival Adaptations: This pachadi is traditionally made during Makar Sankranti and Pongal. It’s considered auspicious and adds a sweet touch to the festive meal.
• Date Variety Substitutions: If you can’t find black dates, you can use Medjool dates, but you might need to adjust the amount of jaggery.
• Vegan Option: Simply use vegan jaggery! Many jaggery brands are naturally vegan, but it’s always best to check the label.

Serving Suggestions

This pachadi is incredibly versatile!

• Serve it as a side dish with rice and dal.
• Enjoy it with roti or paratha.
• It’s also delicious with yogurt or as a spread on toast.
• My family loves to have a small spoonful after a meal as a palate cleanser.

Storage Instructions

Store the cooled pachadi in an airtight container in the refrigerator. It will stay fresh for up to 10 days. The flavour actually develops and gets better over time!

FAQs

Let’s answer some common questions:

• What is Pachadi and where does it originate from? Pachadi is a traditional Indian side dish, typically a sweet, sour, or spicy relish. It originated in the Indian subcontinent and is a staple in many regional cuisines.
• Can I use dried orange peel instead of fresh? While fresh orange peel is preferred, you can use dried orange peel. Rehydrate it in warm water for about 30 minutes before pressure cooking.
• What type of dates work best in this recipe? Black dates (Kala Khajoor) are ideal, but Medjool dates can be used as a substitute.
• How can I adjust the sweetness of the pachadi? Adjust the amount of jaggery to your liking. Start with ½ cup and add more if needed.
• How long does this pachadi typically last in the refrigerator? This pachadi will last for up to 10 days in the refrigerator when stored in an airtight container.

Enjoy making this delicious Orange Peel & Dates Pachadi! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!