Orange Peel Chutney
by Chutnies
22 Mar 2011
This recipe has been viewed 16446 times
A perfect tangy accompaniment which goes well with rice and parathas.
Orange Peel Chutney recipe - How to make Orange Peel Chutney
Preparation Time: Cooking Time: Total Time:
Makes 2 to 4 servings
2 tbsp urad dal (split black lentils)
2 tbsp chana dal (split bengal gram)
1/4 tsp fenugreek (methi) seeds
1/4 tsp mustard seeds ( rai / sarson)
6 red chillies
a pinch of asafoetida (hing)
salt to taste
1 tbsp dry coconut (kopra) powder
1 amla (indian gooseberries)
1 tbsp jaggery (gur)
2 tbsp oil
1/2 cup chopped coriander (dhania) leaves
1/2 cup finely chopped orange peel
Method
- Method
- Heat a kadhai, add the the urad dal and dry roast till the dal turns golden brown in colour. Remove from the flame and keep aside.
- In the same kadhai, heat 1 1/2 tbsp of oil, add the add the other ingredients fry it till it is brown.
- Add the cut orange peel and cut coriander leaves in the end fry it for two minutes.
- Add the fried urad dal to the other ingredients.
- Remove from kadai put it in the mixie and with tamarind. Salt, jaggery, dry cocunut powder grind nicely with little water till it becomes soft.
- Take out the grind chutney and put it in a clean container.
- Season it with musturd seeds with 1/2 table spoon oil.
- The chutney is ready for use now.
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