Chutney is South Asian Cuisine prepared from various mixture of spices, vegetables or fruits. It can be wet to dry, coarse to fine. It is combined with a wide range of food.
Chutney is prepared in many varieties. One of which is Orange Peel Chutney.
Today I prepared Orange Peel Chutney which is very easy to prepare and taste is outstanding. Everybody at home liked the tongue licking chutney. It goes well with hot rice with a dash of ghee, chapathi, dosa etc.,
Orange Peel pieces 3 tsp (one orange peel)
Chana dal 2 tsp
Urad dal 1 ½ tsp
Menthya ½ tsp
Red chillies 8-10
Hing one pinch
Tamarind 1 medium lemon size
Jaggery 1 big lemon size
Curry leaves 10-12 strands
Coriander leaves half fist full
Salt to taste
For tempering :
Oil 1 tsp
Mustard seeds ¼ tsp
Red chillies 1
Wash orange peel thoroughly and pat dry with a clean cloth. Cut into small pieces and keep aside.
Take a pan dry roast urad dal, chana dal, menthya, hing, red chillies, curry leaves.
Remove the fried items from the flame and add tamarind into the fried items so that it becomes soft.
Take ½ tsp oil put cut orange pieces and fry well, till the water content dries up.
Now mix all the fried ingredients and allow to cool for about 10-15 mins.
In a mixie jar put all fried ingredients, dry coconut, jaggery, coriander leaves, salt to taste and grind into coarse-fine paste by adding little water. Do not add more water as taste diminishes and shelf life will become less.
Transfer the grounded mixture into a bowl.
In a small pan take ½ tsp oil and when it is hot add mustard seeds and red chillies.
Add to the chutney and mix well.
Now Orange Peel Chutney is ready to serve.
Orange Peel Chutney goes well with hot rice with a dash of ghee.
It can also be served with chapathi, dosa, poori, naan.
You can also try Orange Peel Chutney with curd rice which goes hand in hand.
Orange Peel Chutney require more jaggery, tamarind and salt. You can adjust with your taste. If you do not add more water while grinding shelf life will be more. You can refrigerate for 3-4 days.