Naringich Salpataach Chutney(Orange Peel Chutney)

How many times has it been that you have had to throw those lovely looking orange peels.
Or wondered perhaps if there was a nice "spicy and tangy" version of the marmalade????

Well this lesser known "Tanjore Marathi" version of the orange peel recipe will have your tongues craving for more!!!!

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

NARINGICH SALPATAACH CHUTNEY

(Medium Spicy)

Ingredients:

• Asafoetida- 1/4 tsp
• Red Chillis whole- 3-4 big 
• Tamrind(raw)-1/2 tbsp
• Orange Peel- 2 medium sized ripe oranges
• Urad dal- 1 tbsp (optional)
• Oil for sauteeing
• Salt as per taste

Method:

1. Clean the orange peels, remove the white pith and chop them into small pieces.
2. Heat oil in a pan and saute the red chillis, asafoetida, tamrind(raw) and the urad dal(optional) for about 2 minutes and keep aside.
3. In the same pan add oil and saute the orange peels till soft. Avoid browning of the orange peels.
4. Now grind all the ingredients in a mixer with some salt & Without Adding Water, into a semi- solid consistency.

• Orange Peel is slightly bitter in taste. The recipe is a combination of bitter,sour and spicy.
• As per requirment the spice levels can be increase or decreased.
• The recipe tastes better without urad dal, however, in case you are using few orange peels then using urad dal would increase the quantity.
• It is better to saute the ingredients with more oil as NO water is used in grinding.
• This chutney can be stored for sometime.
• The chutney can be mixed with rice along with some thoopa(ghee).
• It also tastes good as a accompaniment with curd rice and ponnich sambhar.

Naringich Salpataach Chutney is Ready!!!!!!