Orange Peel Chutney

• Orange peels
• ( without any green or raw tinge )………..   Of   4  fruits.
• Tamarind………………………………..   Size of a huge Lime
• Chilly Powder …………………………..   Three Teaspoons
• ( If you prefer Green chilly, use six green chillies )
• Salt………………………………………  3 Teaspoons
• Asafoetida………………………………..  Size of a marble
• Jaggery…………………………………… Size of a small lime
• Sesame ( Gingelly ) Oil…………………….100 ml.
• Curry Leaves………………………………A handful ( optional ).
• Turmeric Powder…………………………..Half Teaspoon.

Procedure:

Slice the Orange peels ( By Orange we mean the Tangerines and not the Mosambi. And preferably the skin of the loose jacket fruits) into tiny pieces. In a kadai, take the oil & heat ;  add the asafetida piece, turmeric powder and curry leaves and add the sliced orange peels and sauté for a few minutes till the pieces become slightly cooked. Add the tamarind extract, salt and chilly powder. If you are using green chilly, slice them finely and add  to  the peel while  sauting , before you pour the Tamarind extract. The tamarind extract should be made with four cups of water. Now reduce the flame and let it cook slowly. After a few minutes, add the jaggery. When the pickle takes the form of a  thick gravy…like honey… switch off the gas. Cool  and  bottle. If you are using less oil, the pickle should be refrigerated. You can add more chilly and salt according to the degree of punch you prefer.

This is a very tasty as well as a healthy pickle. This aids in digestion ;  good for stomach upsets when consumed with curd rice ;  can use it instead of chutneys with Dosas or Parathas  ; can be used as a spread in making sandwiches  and of course as pickle. It purifies the blood and adds a glow to your skin ( Hey ! Take note   Female Bloggers !! )

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