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
- 1 Orange Only Peel
- 1 Orange Juice
- 4 tbsp jaggery
- 2 tbsp oil
- 1/2 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 no red dry chillies
- 1 Pinch of asafetida or Hing
- 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 a Dosa.
If the orange is sour then you can use orange juice in place of tamarind.
You always bring something very innovative. This sounds such a tempting recipe.
Thank u so much Vartika..routine is boring na and my surname is Alagh 🙂
This chutney looks yum. I have never tried it before but would love to try it soon before oranges vanish from the market as its almost summers here.
Thank u so much Deepa…..it is unusual and yummy and oranges are disappearing. Thanks for stopping by.
Wow… this looks so tempting. I have never heard of such chutney, Thanks for the detailed recipe with pictures.
Do visit my blog too
https://mywordsmywisdomblog.wordpress.com/category/blogchattera2z/
Thanks Ujjwal….my pleasure to share and yes I will surely visit ur blog too.
Never heard about this chutney. And this post brought smile on my face 😍 bcoz I love oranges and this orange peel chutney, I am definitely gonna try!
Thank u Srishti…do try and share. I love oranges too and the peel powder goes on my face.
Haven’t heard if this chutney despite having stayed in Karnataka for more than a year. It looks delicious and I am going to try making this at home.
Thanks Sonia…that was my school friends mom. She is 81 and from Bangalore, her recipes are out of this world.
Never knew about this, great recipe and loved the energy of your Aunt,at the age of 81, she is quote energetic 😊
Thank u so much Priyanka…Aunty is a gem….love her zest for life even at her age.
Woow this looks Yumm!!
Thanks Vidhya…it is yumm 🙂
Tasted this Chutney in friend house. She prepared it along with Daal Bhati. You can prepare chutney from the peel of all kind of vegetables. It is the best way to minimize the waste 🙂
Thats nice. In Andhra, we make chutney with ridged gourd peel and it is awesome.
A chutney made from orange peels is innovative. I like homemade chutneys. They are fresh and finishes with the taste.
Thanks Geethica. Andhra is known for its spicy chutneys.
My makes something similar by drying the orange peel first. Nice recipe and pics.
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Thanks Manas…dry peel wud remove the bitterness I guess…thanks for the idea.
I have never heard of orange peel chutney with ingredients like mustard, curry leaves, tamarind pulp and methi seeds. I am imagining the taste of this chutney… Thanks for sharing such a novel and innovative recipe. Hope to taste it someday 🙂
My pleasure Shilpa….come over and u can taste 🙂