I. BITTER ORANGE CHUTNEY ( KAIPULI PAJJI )
Ingredients:
- ½ Teaspoon 4-pods of garlic
- ½ Teaspoon jeera
- ¼ Teaspoon methi
- 1 onion slightly roasted to a brown colour on open flame ( ground fine )
- ½ tea cup jaggery syrup
Seasoning:
- 2 Tablespoon cooking oil
- ¼ Teaspoon mustard seeds
- 2-3 curry leaves crushed 2-3 flakes garlic
- ½ Onion cut fine.
Method:
- Place a deep pan on the heat
- Add the oil add the mustard on the oil getting hot.
- Slowly add one by one the ingredients for seasoning.
- Then add the ground masala and toss for 1minute.
- Add the roasted pulp. Mix well.
- Next mix the salt and jaggery and let cook for 1 minute.
- Check for taste.
II. BITTER ORGANGE RAITHA VARIETY
Ingredients:
- 1 Bitter orange
- 1 onion
- 4 flakes of garlic
- ½ Teaspoon mustard seeds
- 1 Tablespoon ground coconut
- 1 dry red chilly
- 2 curry leaves
- 1 Tablespoon oil
- 1 cup curds
- 1 Teaspoon sugar
Seasoning:
- Peel the orange of skin and white pith.
- Hold the orange in the left palm and slit the orange on the outside or rather the back of the pod and with the knife try to remove the insides on to a bowl.
- Take away the seeds.
- Add ½ teaspoon salt and a green chilly slit, mix and keep aside.
- Ground coconut with the orange and the masala.
- In a shallow pan heat the oil and add the mustard seeds, curry leaves, red chilly and slightly crushed garlic.
- Remove on spluttering and pour over orange mixture.
- Add the sugar and taste for salt and pungency. Then add curds.
- Goes well with ghee rice / pulao etc.,
Method:
- Place a deep pan on the heat
- Add the oil add the mustard on the oil getting hot.
- Slowly add one by one the ingredients for seasoning.
- Then add the ground masala and toss for 1minute.
- Add the roasted pulp. Mix well.
- Next mix the salt and jaggery and let cook for 1 minute.
- Check for taste.