accompaniment / chutney / side dish / south indian

Kittale sippe gojju–(orange peel chutney)

orange peel chutney

orange peel chutney

Orange peel chutney.

This is one of my eternal favorities. During the orange season, I make this and store it for use through out the year. It lasts about a fortnight without refrigeration and more than that when refrigerated.

Ingredients,

2 cups fresh orange peel. Finely chopped.

2 red chillies,

One marble size lump of tamarind.

1 tbsp of jaggery.

Salt to taste

1 tbsp. Ghee/oil. – I prefer ghee as it has longer shelf life. (3 tsp.)

Method—

In a wok heat 1 tsp. Of ghee

Add in the dried red chilli

Add in the orange peel and sauté a while till it partially cooks.—at this stage I sprinkle water and leave it while, though not adding water gives it a longer shelf life.

Heat the remaining ghee add mustard seed, when it begins to sputter, add in the tamarind, jaggery and salt. Sauté a minute

Add in the ground orange peel mixture. Sauté for a minute or two.

Bottle and preserve when cool.

This goes well with dosa’s, idli’s my own personal favourite is with rice.

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