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Orange Peel Chutney Recipe
|Orange peels||2 (fresh and chopped to small bits)|
|Water||2 Cup (32 tbs)|
|Tamarind concentrate||1⁄4 Teaspoon|
|Fenugreek seeds||1⁄4 Teaspoon (roasted ground)|
|Mustard seeds||1⁄2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Oil||1 Tablespoon (for seasoning)|
|Coriander seeds||1 Teaspoon|
|White lentils||1 Teaspoon|
|Black pepper corns||1 Teaspoon|
Calories 93 Calories from Fat 51
% Daily Value*
Total Fat 6 g9%
Saturated Fat 0.73 g3.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 132.5 mg5.5%
Total Carbohydrates 10 g3.2%
Dietary Fiber 3.4 g13.7%
Sugars 0.7 g
Protein 2 g3.3%
Vitamin A 2.4% Vitamin C 47.4%
Calcium 4.4% Iron 6.9%
*Based on a 2000 Calorie diet
Add the chopped orange peels and fry them for a minute.
Pour water and allow it to boil.
While it is boiling add turmeric powder, fenugreek powder, asafoetida, tamrind concentrate, curry leaves and salt.
Check whether the orange peels are cooked completely and then add the ground masala.
Allow the content to boil for few more minutes until the gravy thickens and the masala gets mixed well. Transfer the content to a bowl. Orange peel chutney is ready to be served.