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.
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.)
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.