Orange Peel Chutney

One more Chutney variety more to be had with rice (especially curd rice J) than Dosas. You can store this for long time by keeping in fridge.
Prep Time
10 Minutes
Cooking Time
25-30 Minutes
Orange Peel
Tamarind Paste
½ Cup
1 Tsp.
1 Tbsp.
To Taste
1 Tbsp.
To Grind
Urad Dal
Sesame Seeds
Dry red Chillies
Desiccated Coconut
Fresh Coconut
Fenugreek seeds
Cumin Seeds
1 Tbsp.
1 Tbsp.
2 Tbsp.
1 Tbsp.
¼ Tsp.
¼ Tsp.
Urad Dal
Curry Leaves
½ Tsp.
1 Tsp.
A Pinch
2 Tsp.
A Few
1.  Cut the orange pieces to small pieces.
2.  Dry roast the above “To Grind” ingredients except the sesame seeds, desiccated coconut and fresh coconut. Set aside.
3.  Now dry roast separately the sesame seeds, next the desiccated coconut lightly and then the fresh coconut lightly too.
4.  Heat a table spoon of oil in a pan on low to medium flame and fry the orange pieces for 7-8 minutes. Let it cool.
5.  Put all the ingredients into a jar and grind. Add little water, tamarind paste, salt and jaggery and grind to a smooth paste. Add very little water while grinding to get a consistency thicker than Chutney.
6.  Season the orange peel chutney with seasoning.


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