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Orange Peel Chutney is a traditional dish that is tasty and makes a good accompaniment along with rice and sambar.

The peels of vegetables and fruits are nutritious and it is good to make the best use of them. All peels cannot be eaten and some are cooked into delicious dishes. Here is orange peel chutney, ideal to use with chapati or rice. I had read this long time back when our Sulekha blogger Dev Kumar  Vasudevan had shared it. This is the recipe of his mother who is a wonderful cook. It is believed that this an heirloom recipe made since ages. It is indeed nice to know these traditional recipes, they are not only tasty but it’s something different from what we usually cook these days.

This is a vegan and gluten-free dish.

Benefits  of orange peel

Do you know that orange peels have about four times health benefits than the actual orange fruit? Orange peel contains  flavonoids like poly methoxyflavones and hesperidin. It also contains copper, calcioum,  magnesium, Vitamin A and dietary fibre.

Orange peels  are good for the heart. It also helps to prevent allergies. The citrus nature of orange peel helps to fight infections, cold and flu. It helps to remove phlegm and thus cures asthma.

Uses of orange peel:

• Orange zest  gives a good flavour to cakes and salads.
• It is washed well and used as a flavouring agent in many dishes.
• It can be used in making chutneys and pickles.
• The peel of orange immersed and boiled in water, makes a good drink.
• It can be used to make candied orange peel.
• Apart from cooking, it helps to ward off mosquitos.
• It also helps to keep off ants.
• It is good for cleaning kitchen taps and greasy stoves.
• Be creative and use it in craft.

orange peel chutney

 Orange Peel Chutney Recipe

Ingredients: 

• 2 tablespoon oil
• 1/2 teaspoon mustard
• 1/2 teaspoon fenugreek
• 3 tablespoon finely cut onion
• 1 cup orange peel
• salt to taste
• 1 teaspoon coriander powder
• 1 teaspoon chilli powder
• a small lemon ball size of tamarind
• 1/2 teaspoon jaggery
• water

Method:

1. Soak tamarind in water for half an hour.
2. Cut the orange peel in small pieces.
3. Take oil in a pan. Add mustard seeds, as they crackle, add fenugreek to it, put the onion to it, saute it for sometime, once it is translucent, put the orange peels to it and saute it. Let the raw smell disappear.
4. Now, add coriander powder and chilly powder.
5. Extract the pulp from the tamarind.
6. Put some tamarind extract, curry leaves, salt and jaggery. Let cook for five minutes.
7. Remove and store in a clean jar.

Take a tip:

1. Scrape the pith (soft,white part)  from the skin before using it.
2. I used the peel of two oranges.

Pin it for later: 

orange peel chutney

If you have liked this recipe, do share it with your family members and friends. All comments motivate me to write more. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. It is always good to see your creations.

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