A chutney that goes well with almost anything - Rice, Rotis, Dosas or Idlis.
And the best part - It is made with orange peels that you usually discard or throw. Did you know that even the peel of this tangy citrus fruit has goodness and nutrition contained in it?
- Peels of ten big oranges carefully washed and wiped.
- Two table spoons of oil
- A sprig of curry leaves
- A spoonful of mustard seeds, channa dal and urad dal.
- A pinch of asafoetida.
- Two teaspoons of rasam powder
- A small cup of tamarind pulp.
- Salt to taste
- A small ball of jaggery (optional)
Dice the orange peels into tiny pieces.
Take a frying pan and add the oil.
When the oil is heated, add the mustard seeds, urad dal, channa dal, asafoetida and curry leaves. Then add the cut orange peels and fry till the orange peels are nicely browned. Add salt, tamarind pulp and two teaspoons of rasam powder. Add water and boil till the chutney thickens to a paste.
Cool and fill in an airtight container. This chutney has a long shelf life of almost a year. Just make sure that the container (Preferably glass or plastic) is properly dry before you store the chutney in it)