Recipies

Bitter Orange Chutney by Sharada Mandanna

Bitter orange or kaipuli as it is called in Coorg dialect, is an unique citrus fruit used commonly in Coorg. There are mainly two varieties of chutneys – one variety which can be preserved (burnt/roasted kaipuli pajji)- and the other the usual kind of chutney like the raitha variety. This fruit is also pickled and the juice preserved to make a refreshing cool drink. Besides, kaipuli also makes for a good marmalade/jam. ROASTED BITTER ORANGE CHUTNEY ( BURNT KAIPULI PAJJI ) Take one medium sized bitter orange. Pierce on all sides with a fork and roast on slow flame very similar to brinjal-bhartha. Remove the burnt peal and smash in a bowl with fork. Remove the pith and seeds. Keep aside the pulp adding ½ Teaspoon salt.

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.