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Orange Peel Chutney Recipe

Orange Peel Chutney is a popular Indian Pickles-Chutneys
Author :
On :
Friday, 14 July, 2017
Category :
Vegetarian Recipe
Course :
Pickles-Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 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:

    1. Dry roast fenugreek seeds until golden brown, powder them and keep aside. Cut the orange peel into small pieces.
    2. 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.
    3. Add Asafoetida, turmeric powder, chilli powder and fry for a minute.
    4. Add some water to the mixture and let the peel cook for 10-15 mins until soft.
    5. Extract juice from the tamarind, add it to the mixture and let it boil for 10 mins.
    6. Add salt and sugar and fry it until oil separates.
    7. 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.


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    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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