Sweet and Sour Citrus Peel Pickle

This sophisticated preserve transforms the thick rinds of oranges and sweet limes into a translucent, jewel-like pickle with a perfect balance of sweet, sour, and spicy notes. The peels are slow-cooked in a heavy sugar syrup infused with tangy kokum extract, aromatic cardamom, cinnamon, cloves, and a touch of red chili heat. Ideally aged for two months to allow the flavors to mature, this traditional condiment serves as an excellent accompaniment to savory meals.

Ingredients

1/2 pound Orange peels (thick skinned) (Originally 0.25 seer. Use thick, red or yellow peels.)
1/2 pound Sweet Lime (Mosambi) peels (Originally 0.25 seer. Use thick yellow peels.)
1 1/2 tablespoons Salt (for soaking) (Originally 1.5 tola.)
3 cups Water (for soaking) (Originally 0.75 seer.)
3 1/2 pounds Granulated sugar (Originally 1.75 seer.)
1/2 pound Kokum (dried rinds) (Originally 0.5 seer.)
3 cups Strong Vinegar (Originally 1 pint + 0.25 seer.)
2 teaspoons Salt (for finishing) (Originally 0.75 tola.)
1 teaspoon Cardamom seeds (ground) (Originally 0.5 tola.)
1 teaspoon Cinnamon (ground) (Originally 0.5 tola.)
1 teaspoon Cloves (ground) (Originally 0.5 tola.)
1 teaspoon Red chili powder (Originally 0.5 tola. Use up to 2 teaspoons for spicier pickle.)

Instructions

1Take the thick peels of the oranges and sweet limes. Lightly grate the outer colored rind using a nutmeg grater to remove a bit of the zest. Prick the peels all over with a fork. Break the orange peels by hand into pieces approximately 1 1/4 inches in size. For the sweet lime (mosambi) peels, cut each fruit into four quarters, remove the peel, grate lightly, prick closely with a fork, and cut into diamond shapes or crosswise pieces. Weigh the prepared peels to ensure you have 1/2 pound of each type.
2Dissolve 1 1/2 tablespoons of salt in 3 cups of cold water. Strain this solution into a large bowl. Add the prepared peels and let them soak for 24 hours.
3About 4 hours before you intend to cook the syrup, prepare the kokum. Clean and chop the kokum, wash it with a little vinegar, and place it in a large bowl. Pour 2 cups (1 pint) of strong vinegar over it. Mash it occasionally with a wooden spoon. After 4 hours, rub the mixture well with your hands and strain the thick juice through a strong white cloth. Add the remaining 1 cup of vinegar to the residue, rub again, and strain this second extraction into the first. Discard the residue.
4After soaking, wash the peels thoroughly. Boil them in fresh water until tender, then drain. In a tinned pot (or stainless steel), combine the sugar with enough water to dissolve it and boil to create a syrup. Add the boiled sweet lime (mosambi) peels first and cook uncovered on low heat.
5After the sweet lime peels have cooked for about 1 hour, add the orange peels. Stir occasionally with a large wooden spoon, turning the peels over to ensure even cooking. Continue cooking until the syrup becomes very thick.
6Once the syrup is thick, remove from heat briefly. Add the prepared kokum vinegar extract, 2 teaspoons of salt, ground cardamom, cinnamon, and cloves. Return to very low heat and cook uncovered, stirring occasionally. When the liquid reduces slightly, add the red chili powder. Continue cooking until the mixture begins to foam. Do not let the syrup get too thick at this stage, as it will thicken further upon cooling.
7Remove from heat when the peels are submerged and the consistency is right. Tie a fine cloth over the pot and let it cool completely. Once cold, transfer to a jar and cover tightly. Tie a cloth over the lid. Stir the pickle from bottom to top every 2-3 days. The pickle will be ready to use in about 2 months, as the sweet lime peels take time to absorb the syrup fully.