Nagpur Orange Chutney
Santra chutney — Nagpur is the orange capital of India, and its fresh santra (mandarin orange) is used to make a sweet-tart-spicy chutney: fresh orange segments deseeded and ground with green chilli, fresh ginger, roasted cumin powder, black salt, and a pinch of red chilli powder into a bright, orange-coloured, intensely aromatic chutney with the orange's essential oil fragrance dominating. No cooking required; assembled in minutes and eaten immediately. The natural acidity of Nagpur's santra — more sour and aromatic than other mandarin varieties — makes the chutney unusually complex for its simple preparation. Served as a condiment with Nagpur's famous orange barfi, with chaat preparations, and alongside snacks. A seasonal preparation available from November to February when Nagpur oranges are at their peak; eaten enthusiastically by locals as an expression of regional food pride.
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Recipe
Ingredients
| 3 | Nagpur oranges |
| 1 cup | sugar |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin seeds |
| 1 | small piece of ginger, grated |
| 1 teaspoon | salt |
| 1 teaspoon | mustard seeds |
| 1 tablespoon | oil |
| 1 pinch | asafoetida |
| 1 tablespoon | lemon juice |
Instructions
- 1 Peel the Nagpur oranges and separate the segments, removing any seeds.
- 2 In a pan, heat oil over medium flame and add mustard seeds.
- 3 Once the mustard seeds start to splutter, add cumin seeds and asafoetida.
- 4 Add the grated ginger and sauté for a minute until fragrant.
- 5 Add the orange segments to the pan and stir well.
- 6 Mix in the sugar, red chili powder, and salt.
- 7 Cook on low heat, stirring occasionally, until the mixture thickens and the oranges are soft.
- 8 Add lemon juice and stir well to combine.
- 9 Remove from heat and let it cool before serving.
Tips
For a smoother texture, you can blend the chutney after cooking and then cool it.