Orange Peel Chutney or Gojju #BlogchatterA2Z

Orange peel chutney or Gojju

Orange peel chutney or Gojju as it is known in Kannada is as remarkable and rare as chutney made with ants I heard of the other day. Chutney is a sauce or a relish made in the cuisines of the Indian subcontinent that include tomato, peanut, gourd, cucumber or mint. Chatna in Hindi literally means to lick along with the lip-smacking sounds accompanying it and the “ney” defines it as a sauce. Chutneys can be dated to 500 BC and most are tangy, spicy and when you lick a finger dipped in it, you want to keep on licking!

All about Chutney

Pickles have a longer shelf life while “chutney” is fresh. Pickles are made with oil and are rarely sweet while chutneys can be sweet and spicy. Chutney and pickle making is a dying art in most homes these days. Gone are the days of grinding fresh chutney on a mortar and pestle. The sauces and chutneys available on the shelves of supermarkets are mass produced with a high quantity of vinegar and sugar which is unhealthy. So moderation is the key and try and make easy chutneys at home in the blender if you are hard pressed for time.

Special Lady in my Kitchen

Where did I get this Orange peel chutney or Gojju recipe from? My childhood friend, Kalpana visited me last week and her mom was also with her. It was a sheer joy to have her visit as I felt as if it was my own mom. But my mom was not as energetic as she and I have not seen such a feisty woman at 81!! I love you, admire you and salute you, aunty!

This recipe was just tweaked and blended with chutney from Karnataka to make this tangy-sweet mass of yumminess. AS the orange was a sour she skipped the tamarind and used only the juice so there is another variation!

Recipe for Orange peel chutney or Gojju

Ingredients

Peel of one Orange

Juice of One orange

4 tbsp jaggery

2 tbsp Oil

½ tsp Mustard

Curry leaves

2 tsp tamarind pulp

Dry roast

1 tbsp Urad dal

1 tsp Fenugreek or Methi seeds

1 tbsp Sesame seeds or Til

1 tsp Dhania

4 red dry chillies

Pinch of asafetida or Hing

Method

Dry roast all the above ingredients, powder and set aside in the blender itself.

In a pan heat 1 tbsp oil and fry the orange peel that should be chopped finely. Once soft remove from pan and cool.

Add the cooled peel to the roasted ingredients along with the tamarind juice and pulse to make a coarse paste. Do not make it a fine paste.

Heat 1 tbsp oil in a pan and add mustard seeds when it is hot. Once they splutter add the curry leaves.

Now add the paste, jaggery or molasses and cook till it is blended nicely along with orange juice and tamarind pulp if you choose to add. Your special Orange peel chutney or Gojju is ready to eat.

Remove from fire and cool. Then transfer into a mason jar and serve with roti, paratha, rice, bread or even with dosa.

Here is an Orange Pasta Salad  Easy Cooking Ideas for Singles# 10- Orange and Macaroni pasta salad