Chutneys, pickles and relishes define Indian food. Today we have an unusual one, and Orange Relish with Green Chillies. It is pretty good – sweet, spicy and sour-tangy all at the same time. It is cooked like a jam but with savoury spices with the oranges. The idea came from Tiffin, the book by Rukmini Srinivas, but we have altered it just a little.
The relish goes really well with Vegetable Cutlets (which are also very divine). It can be used with any snack, or in sandwiches and wraps, over rice, and with a nice, hard cheese on crackers.
Orange and Green Chilli Relish
3 Tblspn ghee
2 green chillies, finely chopped
10 curry leaves, torn in half
1 Tblspn fresh ginger root, grated
0.5 tspn turmeric powder
pinch asafoetida powder
2 Tblspn jaggery or brown sugar
0.5 cups water
1 tspn lemon juice
sea salt to taste
Wash and peel the oranges, saving half of the peel. Separate the oranges into segments, removing the membrane, threads, pith and seeds. Cut each segment into 3 pieces and place in a bowl.
Julienne the peel into 2 cm strips and add to the bowl.
Make a tadka by heating the ghee in a kadhai or pan, and add the mustard seeds. Allow to pop and then add the green chillies, curry leaves, ginger, turmeric powder and asaofetida powder. Stir once and then add the orange segments and peel. Stir and cook for 2 minutes on low heat.
Add the jaggery/sugar, water and sea salt. Stir and cook for another 5 minutes or so on medium heat until it cooks like a loose jam. Stir in the lemon juice, remove from the heat and set aside to cool. Makes about 2 cups – place in sterilised jars and keep in the fridge.