Name: Orange Chutney
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 10 number Oranges (medium-sized, peeled and deseeded); 10 number Dried Red Chilies (soaked in water for 2 hours); 2 tablespoon Tamarind; 4 tablespoon Jaggery (adjust based on sweetness of oranges); 2 teaspoon Salt (or to taste); 2 tablespoon Oil; 1 teaspoon Mustard Seeds; 2 sprigs Curry Leaves; 1 pinch Asafoetida (Hing)

Scale quantity

Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).

Estimated qtyBase qtyMultiplier

How to Prepare

Peel the oranges and separate them into segments. Remove seeds if any.
In a blender, add the orange segments, soaked red chilies, tamarind paste, and jaggery. Blend into a coarse paste.
Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
Add curry leaves and asafoetida to the pan. Sauté for a few seconds.
Add the blended orange mixture to the pan. Stir well.
Add salt and cook for 5-7 minutes on low heat until the chutney thickens slightly.
Turn off the heat and let the chutney cool down.
Transfer to a clean, dry jar for storage.