Orange Peel Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • Orange peel: from 4 to 5
  • Mustard seeds: 1 tbsp
  • Fenugreek seeds: 1 tbsp
  • Turmeric powder: a pinch
  • Chilli powder: according to your taste
  • Sugar: 2 to 3 tbsp
  • Oil: for preparation
  • Tamarind: 2 lemon sizes
  • Asafoetida: 1 tsp

How to Make Orange Peel Chutney

  • Dry roast fenugreek seeds until golden brown, powder them and keep aside. Cut the orange peel into small pieces.
  • Heat oil in a non-stick pan, when hot, add mustard seeds. When they splutter, add the orange peel and fry them for a minute.
  • Add Asafoetida, turmeric powder, chilli powder and fry for a minute.
  • Add some water to the mixture and let the peel cook for 10-15 mins until soft.
  • Extract juice from the tamarind, add it to the mixture and let it boil for 10 mins.
  • Add salt and sugar and fry it until oil separates.
  • Turn off the heat and add the roasted fenugreek powder, mix it well and keep it on the stove itself. Stays fresh for 15 days when refrigerated.