Here’s another awesome and simple recipe from Meenakshi Ammal’s “Cook and See- Part I”. I have had orange marmalade and preserves and jelly and jam but orange peel chutney with Indian spices is totally new to me. The result was pretty good. This chutney comes together in minutes and you can have it with rice or roti. The color is a gorgeous orange and your kitchen smells like orange bread. There is a slight bitter aftertaste but if you add some brown sugar and curry and cilantro leaves, it tastes fine. This is not part of the original recipe. But I added them after trying out the original recipe because the bitter aftertaste was a bit much for me.
1 cup orange peel
2 teaspoons oil
1 teaspoon mustard seeds
2 teaspoons black gram dal/split urad dal
8 dry red chilies ( I used 4)
1/2 teaspoon asafetida
1 teaspoon tamarind paste
1/2 teaspoon brown sugar/jagerry ( optional)
4-5 curry leaves ( optional)
1 teaspoon chopped cilantro leaves ( optional)
1. Take oil in a pan and roast the orange peels till they turn slightly brown and keep them aside.
2. Take mustard seeds, black gram dal, dry red chilies and asafetida in the same pan and fry them for a minute.
3. Grind the above to a smooth paste along with tamarind paste and salt. Add a tablespoon of water if necessary to get a smooth paste.
4. If you are using brown sugar, curry leaves and cilantro leaves, add them at this stage and grind them well.