The peel of orange has its place in the cuisine of food in traditional indian dishes, and one such dish is the Orange Peel Chutney. But before that let us go step by step.
How to dry orange peel:-
Peel 2 fresh oranges with a vegetable peeler, taking care not to include the bitter white pith beneath the orange rind. Then sun dry it to the core. When ready, the peel will be dry and brittle. Let it cool completely and store it an air-tight container, in a cool, dark place. It will keep indefinitely stored like this.
Dried citrus peels have many uses, so next time you’re going to eat an orange, peel it first and dry the peel. Peels can be stored in ziplock bags in refrigerator for months.
2 (fresh and chopped to small bits)
2 Cup (32 tbs)
1⁄4 Teaspoon (roasted ground)
1 Tablespoon (for seasoning)
Black pepper corns
In a pan put oil and add mustard seeds to it. Allow it to splutter.
Add the chopped orange peels and fry them for a minute.
Pour water and allow it to boil.
While it is boiling add turmeric powder, fenugreek powder, asafoetida, tamrind concentrate, curry leaves and salt.
Check whether the orange peels are cooked completely and then add the ground masala.
Allow the content to boil for few more minutes until the gravy thickens and the masala gets mixed well. Transfer the content to a bowl. Orange peel chutney is ready to be served.
The Sweet-sour pulp of an orange, its juice - fresh or preserved - stimulate appetite and promote digestion improvement, stimulate a biliation. The carbohydrates in orange peels have intriguing, potentially health-promoting properties. Pectin, a type of carbohydrate in orange peels and in certain other fruits and vegetables, increases the growth of beneficial bacteria in the large intestine. Pectin fragments also help keep the intestine healthy by acting as natural "anti-adhesives." In that role, they are thought to undermine the ability of food-borne pathogens to attach to, and proliferate in, the intestine.
Now lets go to the procedure...........