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Orange Peel Chutney

Orange Peel Chutney:

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course condiments
Cuisine south indian
Servings 2 servings


  • 2 no Oranges
  • 2 no tomatoes
  • 1 tbsp jaggery powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp mustard seeds
  • 1/8 tsp fenugreek seeds
  • 1/4 tsp cumin seeds
  • Salt to taste
  • 1 tsp coconut oil
  • 1 sprig curry leaves


  • Cut the orange part of the peel in such a way that you don't remove the white part. White part might make it bitter.
  • Heat a tsp of oil and fry the sliced orange peel in it, till it crisps up. Then remove, and roughly chop it.
  • Temper the oil with curry leaves, mustard, cumin and fenugreek seeds. Add the chopped tomatoes and let it cook.
  • Once the tomatoes are softened, add the spice powders, fried orange peel and continue cooking
  • Add water as required and jaggery powder. Once it comes to a thokku consistency, turn off heat and stop the cooking.
  • Serve with dosa, idli, paratha, curd rice, etc.
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