Sakkat Sippe Chutney - Orange Peel Chutney


After relishing dozens and dozens of Kamala oranges  till the very end of  the season , we have already started yearning for the next season to begin ! First and foremost the juicy fruits ( also known as Loose Jackets and Mandarin Oranges ) taste nectarine and are very addictive. Secondly the loose peels taste heavenly when used in the preparation of a spicy gojju or chutney. Hence the name 'Double Delight'! When D2 tasted the Orange peel chutney she animatedly exclaimed  "Sakkat Sippe Chutney!" 

Orange Peels chopped - 2 cups
Red chillies - 2
Salt - 1/4 tsp
Powdered jaggery - 1/4 tsp
Tamarind - 1 small marble size ball
Oil - 2 tbsps
Mustard seeds - 1 pinch
( Please do not use asafoetida by force of habit ! This will subdue the intrinsic flavour of the Orange peel. The peel  by itself enhances good digestion. By the way you can also use the dried and powdered Orange peel in your face mask. Triple delight indeed! )
1. Peel and relish the Kamala first.
2. Collect the fresh peels, wash thoroughly and chop them into small pieces.
3. Heat 1 tsp of oil and add the red chillies.
4. When the chillies turn crisp add the chopped orange peels and saute till they are lightly cooked.

5. Grind the sauteed peels with salt,  tamarind and jaggery into a slightly coarse paste.
6. Heat the remaining oil and add the mustard seeds.
7. When the mustard seeds crackle add the ground chutney and stir well.
8. Cook on low flame till oil separates.

Enjoy the 'orangy', 'tangy',  Sakkat ( Super ) Sippe ( Peel ) Chutney  with dosas , chapaties or with steaming hot rice, of course topped with fresh ghee ! You can also use it as a bread spread.


lubnakarim06 said…
That's a tempting and tickling chutney with peels...
nandoos kitchen said…
Lovely innovative chutney. First time here. Happy to follow you. Do visit my space if you find time.
Hari Chandana said…
Sounds too good and tempting.. thanks for the wonderful recipe!!
Welcome to Chitra Amma's Kitchen. Thank you very much for your kind words.
Aparna Mulgund said…
Love your blog. I have tried a few of your recipes and they turned out very good. I will always refer to your blog for authentic South Indian food.
A question about this chutney, wouldn't the orange peels make the chutney bitter? I would have thought the white part in the orange peel would make it very bitter. I regularly use orange zest in baking. I do have a huge bag of mandarin oranges and would love to try this chutney.
Thank you Aparna for trying out my recipes.
Sauteing the peels tones down the bitterness to a certain extent.
The combination of tamarind, jaggery and red chillies also helps to counter the bitterness of the peel.
Thanks for the wonderful orange peel recipes!! Having been lucky enough to live in Shillong for 20 years and hog Cherrapunjee/Pynursla oranges by the tonne(back in the late 1950s onward) I still love oranges in every form :). I've been making orange peel 'pachadi' for many you've inspired me to try these recipes out. Thanks, be well, be merry!