Grapefruit rind chutney

Name: Grapefruit rind chutney
Total time: 1800 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1/2 cup sesame seed oil; 4 cups Pieces of rind; 4 cups Juice; 1 tablespoon Chili powder; 1 tablespoon turmeric powder; 1 tablespoon Cumin powder; 1 tablespoon Fenugreek powder; 1 tablespoon Pepper powder; 1 tablespoon coriander powder; 4 cloves Garlic (optional); 1 inch Ginger, chopped; 1 tablespoon Powdered jaggery; Required Salt; Seasoning:; 1 tbsp oil; 1 tablespoon Mustard seeds; 1 tablespoon Cumin seeds; 1/2 tsp Fenugreek seeds; 1 tablespoon urud; 1/4 cup curry leaves; Pinch asafoetida powder

Lakshmi Sridharan Ph D @cook_19872338

USA

#cookeverypart

Grape fruit is abundantly available in Florida; it is a tropical fruit. It is somewhat similar to Citron, naarthangaai in Tamil, neebo in Hindi. For breakfast, it is usually cut into half and sprinkled with some salt. I make pulav with the juice.. I will make chutney with the rind. Like all citrus fruits it is a good souce of vitamin C. Orange red chutney is healthy and very tasty. If grape fruit is not readily available for you, you may use the rind of citron. #cookeverypart

#cookeverypart

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

10 servings

1/2 cupsesame seed oil
4 cupsPieces of rind
4 cupsJuice
1 tablespoonChili powder
1 tablespoonturmeric powder
1 tablespoonCumin powder
1 tablespoonFenugreek powder
1 tablespoonPepper powder
1 tablespooncoriander powder
4 clovesGarlic (optional)
1 inchGinger, chopped
1 tablespoonPowdered jaggery
Required Salt
Seasoning:
1 tbspoil
1 tablespoonMustard seeds
1 tablespoonCumin seeds
1/2 tspFenugreek seeds
1 tablespoonurud
1/4 cupcurry leaves
Pinchasafoetida powder
chutney

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Steps

30 mins

1

Prepare a checklist. Keep essentials close within reach
2

Heat oil in a pan over low flame and add chili powder and turmeric powder. Add the rind pieces and sauté until the raw smell goes away. Then, add garlic. cumin powder, fenugreek powder. Add pepper powder, ginger and coriander powder and sauté. Add jaggery and stir. Keep the fried items separately
3

After cooling, grind it along with the juice in the mixer. Transfer the chutney in a bowl. Add required salt.
4

Heat oil in a pan over medium heat, add mustard seeds, after the seeds splutter add cumin seeds and urud. When the urud changes its color, add methi and asafetida powder and curry leaves; turn off the heat. Add the tempered ingredients to the chutney. Salt to taste. Serve with Rice, Dosa, Chapati, adai, Upuma. pakoda and etc.

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Lakshmi Sridharan Ph D @cook_19872338

on May 06, 2023 19:00

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography