Orange Peel Chutney – a delicious sustainable side dish from Leela Hegde!  This chutney not only reduces food waste but also provides a burst of citrusy flavor and health benefits.

Imagine this! You are enjoying a lovely juicy orange fruit full of vitamin C. You collect all the peels of the orange in a bowl. Now you’re done with eating orange.. What do you do? You don’t need to throw the peels away. Instead, we use the fresh peels to make this lovely recipe!

Although I was aware about recipe like candied orange peels , the orange peels chutney was new to me. On learning about this recipe, of course I could not hold back my curiosity and googled/spoke to people for other orange peel recipes . Turns out there is a huge list of possibilities with Orange peel – chutney variants, pancakes, pickles, Crepes Suzette etc. As and when I discover these tastes I will make sure to add them to the grobit recipe collection.

But lets come to the Orange Peels recipe. To begin with orange peels are quite high in nutrition. They are rich in vitamin C, potassium, calcium, fiber and much more. Add coconut to this , and it would suffice to say we are packing quite a punch in the nutrition area.

Orange peels by taste are zesty but at the same time they also have a slightly bitter taste. This is where the jaggery comes in. Considered as a healthier alternative to white sugar, jaggery is often the preferred sweetening agent  in  many South Asian cuisines.

Through the grobit initiative I get the opportunity to discover new uses or interesting recipes for food which otherwise would have ended up as waste(if not in compost). And the orange peel chutney is one of these interesting discoveries!
And of course whatever I learn, I share it back with this community which helps me learn more.. Full circle 🙂

Serving / Pairing options

Simply mix and eat it with hot rice. Best pairing 🙂
Of course as this is a chutney you can always pair it with idli, dosa, chapati etc.

Alternative ingredients

If you cannot get hold of jaggery for this recipe, you could try using any darker brown sugar with molasses in it.

Storage options

If you store this in an airtight container, you can consume it within 3-4 days. Because it contains a generous portion of coconut, its shelf life is limited. For best taste I would recommend not heating it when you take it out of the refrigerator. If it is too cold for your taste, let it sit out until it reaches room temperature.

Please note that repeatedly cooling and warming the chutney can shorten its shelf life. Therefore, it is recommended to take out only the amount of chutney you need from the fridge and then let that portion warm up to room temperature.

OK, now lets dive into the recipe itself 🙂

Orange Peel Chutney

Recipe by Leela Hegde

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A zesty delicious “sustainable” chutney by Leela Hegde

Course: SidesCuisine: IndianDifficulty: Medium

Print

Servings

10

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

174

kcal

Ingredients

• 1 cup Fresh orange peel

• 3 cups Grated coconut

• 5 Dried Red chillies (Bedgi Mirchi)

• 5 Curry Leaves

• 3 tbsp Jaggery Powder

• 1 tsp Asafoetida

• 0.5 Tamarind

• 1 tsp Salt

• 0.25 tsp Mustard seeds

• 0.25 tsp Urid dal

• 3 tbsp Oil

Directions

• Preparation
• If you have a whole coconut, grate it
• Wash the orange peels thoroughly with water and get them clean
• Chop the orange peels roughly into small pieces
• Making the chutney
• Heat oil in pan
• Once hot add dried red chillies, curry leaves , asafoetida and shallow fry
• Switch off the gas and only then add the orange peels and mix it in
• Saute the mixture at a low heat for some time
• Then grind this mixture with coconut, tamarind and salt
• Grind it into a thick paste
• Add the 3 tbps of jaggery powder to the ready mix
• Saute the mix till jaggery has dissolved
• Tempering the chutney
• Heat 1 tbsp oil
• When hot add curry leaves, mustard seeds, urid dal, and a pinch of asafoetida and fry for few seconds
• Add this tempered mixture to the chutney

Equipment

• Mixer Grinder

Notes

• Nutritional values are an indication based on ingredients. Actual nutrition may vary depending on certain factors

Nutrition Facts

• Total number of serves: 10
• Calories: 174kcal
• Carbohydrates: 12.39g
• Protein: 1.36g
• Fat: 14.34g

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