Orange peel chutney is unique in its own way. This chutney is not only easy to make but its very tasty and healthy too. Usually we all love to eat fruits especially during the season these fruits are found in every nook corner of the city and easily available. But what about the peels? we usally throw them as waste. Very few people are aware of the benefits of these peel and use in cooking. In our family earlier we were only preparing Gojju out of these orange peels. Later One fine day we changed our pattern and tried this Chutney and the taste suprised us , there was a burst of flavours and the entire house was filled with its aroma. The aroma by itself was so magical that the other members of the family were eager to taste the chutney . Now this has become everybody’s favorite. As we all know Orange fruit is loaded with nutrients, infact peel has more Vitamin C than the fruit. Not only that Orange peel is also rich in fibre, Vitamin A, B6, Calcium etc.. So next time when you buy Orange make sure to use the peel and try this aromatic flavourful chutney. I am sure you will be amazed by its aroma and the spicy,sweet tangy taste of it. The ingredients which is combined with Orange peel will enhance the taste of the Chutney. This chutney can be paired with Idli, Dosa, Chapathi , Rice etc..
Ingredients
- Orange Peel : 2 fruits
- Uraddal : 4 tbsp
- Sesame seed : 3tbsp
- Dry Copra :1/2 round grated
- Coriander seeds : 2 tbsp
- Byadgi chilli : 8-10 no.
- Guntur chilli : 15 no.
- Turmeric powder : 1/2 tsp
- Tamarind pulp: extracted from 1 lemon size tamarind.
- Water: 1 cup
- Oil : 4tbsp
- Mustard seeds: 1tsp
- Asafoetida : 1 pinch
- Curry leaves : few leaves
- Jaggery : 2 tsp
- Salt : to taste.
Instructions
-
Heat a pan , add urad dal and saute for a couple of minutes till the dal changes its color and turns aromatic. Transfer it to a plate.
- To the same pan add sesame seeds and saute till it splutters. Transfer it to a plate.
- Add grated dry copra and saute till aromatic . Transfer it to a plate.
- Allow it to cool and grind all the ingredients together and set aside.
- In a pan add a cup of water , to that add cumin seeds, coriander seeds, byadgi chilli, guntur chilli, and orange peel.
- Allow it to boil on a medium flame for 5 -10 minutes till the peel becomes soft.
- Turn off the flame and allow it to cool.
- In a mixer jar, add boiled orange peel mix, tamarind , jaggery ground powder and salt to taste. Grind to a smooth paste.
- In a kadai heat oil, add mustard seeds, allow it to splutter.
- Then add few curryleaves, a pinch of asafoetida, turmeric powder and saute.
- Add the ground paste mix well . Cook till moisture evaporates.
- Keep stirring occassionally.
- Once the oil starts oozing out from sides and the mixture starts to leave the vessel. Off the flame.
- Cool and store in a air tight jar.
Note: Select loose jacket oranges for the chutney. Taste good when had with hot rice and ghee/ oil. Adjust jaggery according to taste, sometimes peels turnout to be very bitter than usual. Store in clean dry airtight jar. Use dry spoons to avoid spoiling.
