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Orange peel chutney


  • 1 cup water
  • 1 cup orange peel, rinsed and extra pith scooped out
  • 1 cup dates, pitted
  • 2 tomatoes, chopped
  • 2 in piece of ginger, roughly chopped
  • 1/4 cup of sugar (if needed)
  • 1/2 teaspoon salt to taste


  • 1/2 teaspoon turmeric
  • 1 teaspoon peppercorn
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt


  1. Mix and cook for in a heavy-bottomed pan for two hours. Keep heat to a low simmer.
  2. Add 1/2 cup water at a time if the liquid dries out.
  3. Store in refrigerator for up to one month.
  4. Serve as a side, with crackers or as part of a charcuterie board.

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