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Mrs Ponnamma Vasudevan shares a recipe for Orange Peel Chutney
Posted by Dev Kumar VasudevanOrange Peel Chutney Recipe
The other day I mentioned an Orange peel chutney that my mother had made. I got quite a few requests to share the recipe. Well, here it is. My mother tells me that her father the late Dharmananda Swami of village Chennitala, Mavelikara (Kerala) had taught her this. My grandfather was a swamiji who had many disciples visiting him. But once a week he would enter the kitchen and cook many tasty dishes for everyone in the Ashram. Cooking was a passion with him. And my mother, Ponnamma Vasudevan Nair, is quiet a specialist in making mouth watering dishes. She seems to have inherited this passion from her father. The other day she made some cauliflower pickle in mustard oil and it was really tasty. So tasty that none of it is left. So without wasting much time here is the recipe she made me write down:
Orange Peel Chutney
Ingredients:
1) Orange peel cut into small pieces - One cupful
Orange Peel Chutney
Ingredients:
1) Orange peel cut into small pieces - One cupful
2) Onion finely chopped - 3 Table spoons
3) Tamarind (a quantity equal in size to a small lemon)
4) Cooking Oil of your choice - 4 table spoons
5) Chilly powder and salt - to taste
6) Crushed jaggery - 1 table spoon
7) Methi (Fenugreek Seeds) - 1 teaspoon
8) Rai (Mustard Seeds) - 1 teaspoon
9) Hot water - 2 cups
10)Curry leaves - 8 to 10 leaves
11) Coriander powder (dhania powder) - 2 teaspoons
Method:
Soak the tamarind in two cups of hot water.
Heat the oil and add the fenugreek and mustard seeds.
When they crackle, add the onions and stir till light brown.
Add the orange peel and fry it lightly so that its rawness goes.
Add the coriander powder and stir.
Add chilly powder and curry leaves.
Stir and pour the Tamarind juice into the mixture.
Add crushed jaggery and salt.
Bring to a boil. You can boil this for upto 5 minutes.
Cool the chutney and put into a jar and refrigerate.
The chutney gets better after a few days.
Last, but not least:
Say thanks to my mother
**************************
3) Tamarind (a quantity equal in size to a small lemon)
4) Cooking Oil of your choice - 4 table spoons
5) Chilly powder and salt - to taste
6) Crushed jaggery - 1 table spoon
7) Methi (Fenugreek Seeds) - 1 teaspoon
8) Rai (Mustard Seeds) - 1 teaspoon
9) Hot water - 2 cups
10)Curry leaves - 8 to 10 leaves
11) Coriander powder (dhania powder) - 2 teaspoons
Method:
Soak the tamarind in two cups of hot water.
Heat the oil and add the fenugreek and mustard seeds.
When they crackle, add the onions and stir till light brown.
Add the orange peel and fry it lightly so that its rawness goes.
Add the coriander powder and stir.
Add chilly powder and curry leaves.
Stir and pour the Tamarind juice into the mixture.
Add crushed jaggery and salt.
Bring to a boil. You can boil this for upto 5 minutes.
Cool the chutney and put into a jar and refrigerate.
The chutney gets better after a few days.
Last, but not least:
Say thanks to my mother
**************************
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