Orange Peel Thokku or Orange Peel Chutney or Orange Peel Pachadi is a healthy pickle made with orange peel. The spices added to this chutney, the salt and sweet makes this thokku a balance condiment.
Finally, for the A to Z Condiments, for O I picked up Orange. Therefore it is an interesting experience to make this condiment with the peel. It surely takes some getting used to eat this pachadi.
I served this with poori and it was quite interesting to taste. Increase the spice to balance the bitterness.
On the whole it was quite an experience making this pachadi. First of all, this Orange Peel Chutney is a different one and is not everyone's choice. If you are looking to make a healthy option, you can use the peel to make this Orange Peel Thokku.
Similarly, when you decide to make this chutney, make sure you use the fresh peel to avoid it becoming too bitter.
Above all, if you are looking to experiment something new, this pachadi is for you. I may certainly repeat it later just to enjoy the peel again. For now, I have the recipe to share!
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Ingredients
Using fresh orange peel makes this chutney taste good. So pick a fresh one and set out to do right away. This pachadi uses very less ingredients and hardly takes time to get done.
Orange Peel - I have used Nagpur or kamala orange to make this pachadi. After you remove the inner white part, chop them very finely
Green Chilies - For the spice, I have used finely chopped green chilies. You can always use red chili powder as well.
To balance the orange tartness - Add Tamarind, Jaggery to balance the orange tartness. You can always check and adjust as per your taste.
Sesame Seeds - Roasted and powdered sesame seeds added in the end makes this pachadi very delicious.
For Tempering - We use regular Mustard Seeds, Hing and Curry Leaves for tempering.
See recipe card for quantities.
Instructions
Chopping and getting the orange peel ready just before making the pachadi gives a fresh and good taste.
Prepping the Orange Peel
Peel the outer skin from two small oranges. Wash it well and pat dry.
Using a sharp knife, gently scrape the white skin on the inner side.
Chop the peel into small bits.
Making the Orange Peel Pachadi
Heat a pan with oil, temper with mustard seeds. Once it splutters, add curry leaves, hing and saute.
Next add the chopped green chillis, and saute.
Add the chopped orange peel and combine well.
Cook for few minutes, next add turmeric, salt and mix well.
Now add tamarind paste and 1/2 cup water.
Let it simmer for 5 minutes, next add jaggery and let it melt.
Cook and let the orange peels soften.
Simmer till the jaggery melts. Turn off the heat.
For the Sesame Powder
Dry roast the sesame powder on a hot pan, allow to cool and grind to a powder.
Add roasted sesame powder and mix well.
Cover and let the pachadi rest for 5 minutes.
Check the consistency and water, if needed.
Taste and salt or jaggery to balance the tastes.
Substitutions & Variations
Instead of green chilies you can add red chili powder as well.
If you don't have white sesame seeds, use black.
You can roughly chop the peel and not handle it too much as it might become very bitter.
Equipment
We need a sharp serrated knife to chop the peel very finely.
A pan to cook the pachadi.
Storage
This Orange Peel Pachadi stays good for a couple of days. However, since it is sort of bitter and tart, it is always best to make it fresh.
Expert Tips
Make small quantities to complete it quickly. One surely needs to acquire this taste. So taste and adjust the sour and sweetness as needed.
Increase the spice as well to balance it well.
Recipe
Orange Peel Thokku | Orange Peel Chutney | Orange Peel Pachadi
Ingredients
For the Pachadi
- 1 cup Orange Peel finely chopped, removed from two oranges
- 3 teaspoon Green Chillies finely chopped
- 2 teaspoon Tamarind Paste
- 1 tablespoon Jaggery
- 1/2 teaspoon Turmeric
- 1 tablespoon Sesame Seeds
- 3/4 Cup Water
- Salt to Taste
For Tempering
- 1 teaspoon Oil
- 1/2 teaspoon Mustard Seeds
- 1/8 teaspoon Asafoetida / Hing
- One Sprig Curry Leaves
Instructions
Prepping the Orange Peel
- Peel the outer skin from two small oranges. Wash it well and pat dry.
- Using a sharp knife, gently scrape the white skin on the inner side.
- Chop the peel into small bits.
For the Sesame Powder
- Dry roast the sesame powder on a hot pan, allow to cool and grind to a powder.
Making the Orange Peel Pachadi
- Heat a pan with oil, temper with mustard seeds. Once it splutters, add curry leaves, hing and saute.
- Next add the chopped green chillis, and saute.
- Add the chopped orange peel and combine well.
- Cook for few minutes, next add turmeric, salt and mix well.
- Now add tamarind paste and 1/2 cup water.
- Let it simmer for 5 minutes, next add jaggery and let it melt.
- Cook and let the orange peels soften.
- Simmer till the jaggery melts. Turn off the heat.
- Add roasted sesame powder and mix well.
- Cover and let the pachadi rest for 5 minutes.
- Check the consistency and water, if needed.
- Taste and salt or jaggery to balance the tastes.
Nutrition
Srividhya says
I have made orange peel kuzhambu and this thokku sounds yum. Will give this a try.
Harini says
Oh that is so nice. I am sure if lemon can be used for thokku, orange can be used as well !!LOL
I am sure my little one will appreciate it.
Radha says
Once I made a chutney with orange peel and this sounds similar flavor profile. I would love to try this as soon as possible.
Usha says
Love this pachadi!! I was intrigued to see the recipe and wanted to try it. It has interesting flavors and I added a little more sesame seeds as I was afraid it might be too tart. Totally loved it and next will add same quantity of sesame as you mentioned. A good one.