Orange Peel Gojju | ಕಿತ್ತಳೆ ಹಣ್ಣಿನ ಗೊಜ್ಜು Orange peel in tangy sauce

When life hands you a lemon, make a lemonade- so the saying goes, right? When it hands you oranges (which are abundant this winter), you make an Orange Peel Gojju with the peel (after devouring the deliciously juicy oranges).. and that's exactly what today's dish is. The first option with loads of leftover peel was to candy it, but that called for sugar - and I wasn't keen to make it today, although am planning to make it before the season ends

So what is a Gojju ? How is it made?

Gojju (Kannada) or Gothsu (Tamil) is a tangy tamarind based gravy - almost like a condiment like Pachadi or Raitha but this is made with tamarind and freshly home ground spices and can be made with veggies like Karela (bitter gourd),Pineapple (pineapple gojju recipe here) or even Yam. It can be refrigerated for at least a week in a glass container. Goes amazingly well with hot steamed rice and is irresistible with Curd rice too. Enjoy the tangy flavoured gojju recipe now..

Other Condiments / Thokkus (long shelf life sauces) you might like on the blog:

Benefits of Orange Peel

Orange peels contain natural oil which is utilized by the body to help keep the elasticity of veins and arteries; it will also help keep skin strong, elastic and beautiful. Add some orange peel to a bath and let your skin absorb these beneficial oils.It can aid digestion and relieve gastrointestinal problems such as acidity, heartburn, flatulence, diarrhea and the digestion of fatty foods. This gojju calls for ripe oranges with a thickish peel. Nagpur oranges work best. 

What other veggies can be made into Gojju?

Apart from Orange, Lemons, Aubergine ???? , Lime, Bittergourd, Pineapple , Onions, Okra can also be made into Gojju. If the instructions are followed well to make the recipe and storage, this keeps for over 1 week under refrigeration

Some FAQs:

Q1 : I have followed the recipe to the T. It still tastes bitter. Why?

A: Removing the white pith 100% before cooking is key. Don't skimp on this step (I know, its time consuming!!). Also, sauté the cooked peel well in oil before adding the spices. Taste the oranges ???? (Orange Segments) too. If they are bitter, the gojju also might turn bitter. Use Sweet irbafes

Q2 : Can I make this with any other oil?

A: Yes, any neutral Oil or sesame oil works well.

Q3: What is the shelf life ?

A: If prepared and stored well, it lasts upto a week under refrigeration.

Q4: Can I sub the jaggery with sugar?

A: You may, but the taste won't be authentic. If you need, you can use palm sugar / unrefined sugar instead with slightly varying results.

Q5: Can I sub the Tamarind with Amchur or any other souring agent?

A: Not recommended. Altho a part of the tamarind may be subbed with Amchur (Dry Mango powder) with varying results. I haven't personally subbed it, but if you do pls share your experience here.

PIN FOR LATER

Prep time : 10 mins. Cooking time : 15 - 18 mins. Makes : Approx 150 gm

Ingredients:

• Orange peel - washed & diced fine - ½ cup
• Tamarind - 1 big lemon size
• Jaggery grated - quantity slightly less than tamarind (about 50 grams)
• Salt - to taste
• Vegetable  Oil - 6 TBSP
• Turmeric - ½ tsp
• Rasam Powder - 2 tablespoon (See notes below if you are not using Rasam powder)
• Red chilli powder - 1 teaspoon (adjust spice)
• Tempering : Mustard seeds, asafoetida

Method:

• Wash the peel and scrape all the fibres (strands) and white pith from underneath the peel with a knife. Remove all white pith completely to prevent unnecessary bitterness. Chop peel finely into very tiny pieces. Pressure cook WITHOUT water for 2 whistles. Drain in a colander fully and discard the water fully, if any.
• Meanwhile wash and soak tamarind in 2 cups of boiling water for 10 mins. Extract pulp and reserve. If using ready tamarind paste, use 2 ½ tablespoon of paste.
• In a deep bottomed pan / Kadai, heat oil. Splutter mustard and a generous pinch of asafoetida. Then add the cooked orange peel bits, rasam powder, red chilli powder, tamarind pulp, salt and jaggery. Mix well.  Cover and cook on medium flame for 6 - 8 minutes.Add additional water if required
• Taste to check spice. This gojju is slightly bitter for those who love their Karela (bitter gourd) and more than slightly bitter for those who abhor Karela 🙂 Do not attempt to add any more sugar / jaggery than required. It will mask the real flavour.
• Once the gojju starts to reduce and oil starts to leave the sides, switch off the flame and transfer to a steel / glass container. This keeps for more than a week. As this is a condiment, do not serve more than a teaspoon or two per serving. The bitterness can be quite overpowering for first timers (ask me :))
• Serve with hot rice/ roti / flatbread

Notes:

If you have run out of Rasam powder or do not make it at home, you can dry roast the following ingredients, cool and powder and add. This quantity is for the above Orange peel quantity only. Make fresh powder as and when required 

• Jeera / Cumin - 1 tsp
• Red chillies - 1 no
• Fenugreek seeds - a pinch
• Coriander seeds - 1 TBSP
• Curry leaves - 2 sprigs