Ingredients
| 4 small oranges | |
| 1 tablespoon tamarind paste or purée | |
| 1 tablespoon plain oil | |
| 1 teaspoon mustard seeds | |
| 8 curry leaves | |
| 1 red or green chilli, finely chopped (seeds removed for less heat) | |
| 1 tablespoon sugar | |
| 1 teaspoon turmeric | |
| ½ teaspoon salt |
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Instructions
| 1. | Using a sharp knife or peeler, carefully cut the peel off the oranges as thinly as possible, getting as little pith as you can. |
| 2. | Slice the peel into thin strips and set aside. |
| 3. | Cut all the remaining pith off the oranges, leaving just the flesh. |
| 4. | On a plate (so you collect the juices), chop the flesh, discarding any seeds and thick pieces of the core. |
| 5. | You need 1 cup of flesh and juice, so top up with water if necessary. |
| 6. | Stir in the tamarind and set aside. |
| 7. | Heat the oil in a saucepan over a medium heat and fry the mustard seeds and curry leaves for a minute. |
| 8. | Add the orange peel and chilli and stir fry for a minute, then stir in the sugar, turmeric and salt. |
| 9. | Add the orange-tamarind mixture and bring to a boil then reduce to a steady simmer. |
| 10. | Cook for 20-25 minutes, stirring occasionally, until the orange peel is soft. |
| 11. | Cool and store in the fridge for up to 2 weeks. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith & Aaron McLean