Aayi used to prepare chutney with orange peel which would be delicious sweet and spicy and sour with beautiful flavour of orange. She would dry the skin(peel) and dry it for 2/3 days, roast this with red chillies, sesame seeds and grind with grated coconut. We the lazy and impatient generation want things easy way. So I tried grating this peel. I got around 1/8 tsp grate from one orange. Roasted this with 8 byadagi red chillies. And ground it with 1/4 of coconut grated, salt and jaggery to taste. It was delicious. Keep the following things in mind. It should both sweet and spicy. This chutney should be eaten with rice rather than dosa or idli. And while grating grate only the orange portion of the peel.
Another chutney you can easily (read lazily) make for rice is cucumber skin chutney. Anyway you have cut a cucumber for raita/majjige huli. Instead of throwing the skin, wash and chop into small pieces. Now roast these with 3-4 green chillies and 6-8 red(byadagi) chillies and 1/2 tsp sesame seeds and curry leaves. Now grind it with salt, jaggery and 1/4 of a coconut. Not bad, not bad.
Another chutney you can easily (read lazily) make for rice is cucumber skin chutney. Anyway you have cut a cucumber for raita/majjige huli. Instead of throwing the skin, wash and chop into small pieces. Now roast these with 3-4 green chillies and 6-8 red(byadagi) chillies and 1/2 tsp sesame seeds and curry leaves. Now grind it with salt, jaggery and 1/4 of a coconut. Not bad, not bad.
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