Desi Marmalade: Tangy Orange Peel chutney

I don’t like to waste peels of vegetables and fruits if I can help it. Apart from cooking some of them with the peel, there are ever so many things one can make out of peels, like this chutney/thogayal recipe which I had shared earlier.

In times of lockdown, when we have to stretch our supplies to extract the last ounce of use from them, I thought I would share this absolutely delightful desi version of orange marmalade, only, here I have used the peel to make it. My mother used to make this one whenever we bought oranges.

The ingredients are few and the procedure fail-proof and simple.

Ingredients:

• Peel from 3 oranges + 1 full orange
• Tamarind                              1 small gooseberry size or ½ tsp tamarind pulp
• Jaggery (powdered)              ½ cup ( I have used 200 ml cup)
• Green chilly                           1 (slit)
• Salt to taste
• Ghee                                      1 tsp

Note: You can reduce the quantity of peel if you want your chutney to be sweeter. Use peel from 2 oranges along with 2 oranges.

Method:

• Wash the peel and cut into small bits. Cut the whole orange into small bits along with the peel. Remove the pips.
• Soak the tamarind in 1/4 cup hot water and extract the thick pulp.
• Add the ghee in a heavy-bottomed vessel and once hot, tip in the peel and cut orange and sauté lightly for about a minute or two.
• Now add the tamarind pulp or paste to the peel. Add salt and mix well. Add 1/4 cup more of water and cover and cook for about 5 mins.
• Add the jaggery and mix. Let it boil for another 5 minutes and come together to a thick consistency.
• Remove from the stove and let it cool. Tangy, sweet and slightly bitter desi marmalade is ready to serve!
• Store in a sterilized, dry jar. Keep refrigerated and enjoy with roti, bread, parathas or even by itself!