Wednesday, June 5, 2019

Orange Peel Chutney


IMAGERY:




Whenever it comes to dinner time, I always think about the side dish more than the main one coz even if its boring to eat the same idli/dosa its the side dish which will make dinners much more tempting. On thinking of such a side dish, I got this recipe from one of the Facebook cookery groups. Thanks to that friend from the group who shared the recipe with us.

I then decided to try this recipe and said my mom that I am going to prepare Orange peel Chutney. Unlike every other moms, my mom is also keen about the new recipes that I bring and she never likes wasting with my trial versions. So first time I prepared very less quantity of this chutney. Even I had a feeling of what if the taste is not liked by everyone at home. But to all my questions, the taste answered the recipe as a lip smacking one. My mom was happy with the outcome.

Am sure that this chutney will be much more different than the others and you will surely enjoy the taste. It is actually a hot sour sweet  tangy taste which makes the highlight. When we sat for dinner I was waiting for the comments from my dad. He tasted it and said he remembers his childhood days where my granny used to make Orange peel sambhar/Kuzhambu. That was the success of the dish and my granny said it will taste awesome when made with Kamala Orange variety. But I couldn't get as it was out of season. But then, we can use any variety of Orange as there will be only a slight difference.

On the other hand, Orange is citric and its peel adds much more health benefits. Orange peels are good immune booster. Enjoy the taste of Orange peel Chutney with loads of healthy values.

INGREDIENTS:

Orange peel             -           6 to 8 pieces (Preferably Kamala Orange variety)
Grated Coconut       -           4 to 5 tsp. I have used cut pieces of coconut as shown in pic.
Urad dal                  -            1/2 tsp
Chana dal                -            1/2 tsp
Cumin seeds           -            1/2 tsp
Fenugreek               -            1/2 tsp
Pepper corns           -            1/2 tsp
Red chili                 -            1 medium size
Oil                          -            1 to 2 tsp for saute and for tempering
Ghee                       -            1 tsp to saute the Orange Peels
Curry leaves           -            1 spring
Crumbled jaggery   -           1 tsp
Salt                         -            As required
Water                      -            As required for grinding
Tamarind                -            Peanut size

PREPARATION:
  • Saute urad dal, Chana dal, Cumin seeds, Fenugreek, and a few pepper corns all 1/2 tsp each or as per taste with some oil in a pan.
  • Then add the grated coconut, red chili and saute for a while and add them to the blender.
 
  • In the same pan, add little ghee and add the chopped orange peels. You will get a nice aroma of orange. 
 

  • There will be a slight change of color. Off the stove and let it cool.
  • You can either coarse grind the other ingredients and finally add the orange peels for grinding or grind everything all at once by adding required water.

 
  • Add little oil in a pan and add the ground paste with required salt and a tsp crumbled jaggery. Saute till the jaggery melts.
 
  • Temper with sputtered mustard and curry leaves.

A must must must try chutney, I feel this is best of all ,from my chutney collection ..
It tickles all the taste buds of one..

 

 


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