Orange Peels Chutney

Now for a real authentic Iyengar dish (I think)from mom’s kitchen! The first time I tasted this exotic chutney was actually from my MIL’s kitchen – but that had a form slightly different to this one, plus I didn’t take pictures or note the recipe (Yeah! I can be like that sometimes).  I mean who would think of using Orange Peels to make anything like a chutney right? I have heard of orange zests being used while baking cakes and even as a kind of garnishing in some continental recipes. But as a side for our good old dosas, chapathis or maybe even as a spread for sandwich?? This was something novel and definitely something to be shared with all citrus lovers! Imagine all the orange peels you were throwing away can actually be used to make something edible now and considering the amount of minerals and vitamins loaded in the peels aren’t you doing yourself and the environment a favor?? Just think about it –  you are reducing organic waste and also helping your skin. Definitely my most preferred method to save the world 🙂

Orange Peels - and to think you were gonna throw them away!!
Orange Peels – and to think you were gonna throw them away!!

The cast of Characters (to make about 50 grams of chutney.)

  • Orange Peels – from 2 fruits
  • Red Chillies – 3 (Increase these if you like more spice)
  • Fenugreek seeds – 1 tsp
  • Mustard – 1tsp
  • Asafoetida – a pinch
  • Tamarind Paste – 1 tbsp
  • Jaggery – 1 tsp
  • Sesame oil – 2 tbsp
  • Turmeric – 1/2 tsp
  • Salt – To taste

Pressure cook the orange peels for about 2 whistles. Your kitchen would be smelling good by now… 

IMG_4840E
Pressure Cooked Peels

Grind the peels to a fine paste along with the red chillies. Heat the sesame seed oil and when hot enough add the mustard, asafoetida and fenugreek seeds

When the mustard starts crackling, add the ground paste, mix and saute well.

The chutney paste
The chutney paste

Add turmeric, jaggery. tamarind paste and salt and mix well. Keep mixing until all moisture evaporates and the oil starts leaving the sides of the pan (it should float on top). Come on!! Give those arms a work out  will ya – Making this chutney could help tone your arms 🙂  

Check for salt and heat levels and adjust according to taste.

Mix, mix, mix....
Mix, mix, mix….

By now your kitchen would be smelling like oranges and in some cases so will your home. No aromatic candles required 🙂

The mixture should cook until it obtains a beautiful golden brown color and thick chutney like consistency

Golden colored chutney
Golden colored chutney

Switch off the stove and cool the mixture. Transfer it to a storage jar.  It is ready to be consumed with dosas, idlis, rotis, chapathis, as a sandwich spread, mixed into rice and even with curd rice!!

Served in style :)
Served in style 🙂

It keeps good for days even without storing it inside the fridge – the last batch my mom whipped up has been outside for more than a week and only tasted better as days went by……

So what are you waiting for – give this novel recipe a try!

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2 Comments Add yours

  1. ak says:

    How does it taste? sweet? tangy?

    1. SRS says:

      Its actually not too sweet – it has the flavor of.the oranges and the heat from the spices along with the actual taste of the skin….it has an infusion of flavors…am.nit sure if I helped 🙂

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