Orange Peel Injipuli (Ginger and Tamarind chutney)

2018 was a roller coaster ride of a year for me. It was a year of loss of a dear one, big changes, major realizations, self examination and reflections. A year that saw an enterprise that I started with a friend soar to success and die a sudden death within months of setting flight but what’s life without falling down and getting hurt a few times? True success can never be tasted without experiencing failure. But hey ho, here I am in the beginning of 2019,  vowing  not to give my writing such a big break again. Pickle and chutney making have become a great passion of mine and I’m always trying to create new avatars based on traditional recipes handed down to me by my grandmother, mother and aunts and here I am with an Injipuli made with orange peel and dried bird’s eye chilies.

What do I need to make it?

  • 1 lime size ball  Tamarind
  • 1 Cup  Fresh Ginger (Julienne)
  • 1 Cup Fresh Orange peel cut into pieces
  • 10 to 12 Dried Bird’s eye chilies
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Asafoetida
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Split Urad Dhal
  • 1 tsp Black Sesame seeds
  • 8 to 10 Fresh Curry Leaves
  • 2 tbsp Cold pressed Sesame Oil
  • Salt to taste

How much will I make?

One 300 g Jar

How do I make it?

Soak the tamarind in a little bit of boiling hot water to make a thick paste and set aside. Heat a thick bottomed pan on a medium flame and add the oil to it, get the oil up to temperature and then add the mustard seeds. When the mustard seeds begin to splutter add the asafoetida powder, urad dhal, black sesame seeds, turmeric powder, curry leaves and

 

dried bird’s eye chilies one after the other and saute’ for a couple of minutes. Add the ginger and orange peel and saute’ till the peel softens. Now add the tamarind paste and one cup of water, reduce the flame and let it simmer. When the mixture begins to thicken, add salt and the powdered jaggery. Check seasoning  before removing from the heat. Let it cool completely before transferring to a sterilized jar. Can be refrigerated for up to two weeks. Always use a clean dry spoon. Enjoy with rice, rotis, as a sandwich topping or with idlis and dosais.

 

 

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