Ingredients

• 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.