Vegetable and the peel are both nutritious. Those peels you throw away, can be saved and made into a Chutney. As far as possible, cook vegetables with their skin. Living Sattva has posted a video of stovetop plantain which shows how to cook raw plantains their skin. Some vegetables take somewhat longer to cook with the peel, there is also an enhanced taste. You can use the exact same recipe with a single vegetable peel or a mixed vegetable. Certain vegetable peels cannot be used for chutney. Taro root, colocasia, and yam cannot be used for chutney as they are mildly toxic and irritant to the skin. Many people are also allergic to the resin from cucumber and other members of the family. If there are any veggies that you are allergic too, the skins should be avoided too.
- 2 Cups well washed organic vegetable peel
- 1 teaspoon organic, coconut oil
- 1 tablespoon Urad dal
- 1 tablespoon Channa dal
- 1 teaspoon jeera/ cumin seeds
- 1/2 cup coconut
- 2 tablespoon chopped ginger
- 3 red chilies
- 5 pepper corn
- 1/2 teaspoon tamarind paste
- 1 teaspoon salt
- 1 teaspoon peanuts (optional)
- In a pan, add oil, chana dal and chopped ginger. Saute well at medium heat.
- When the chana dal emits fragrance, add urad dal (peanuts, if using) and red chilies. Continue to stir well.
- Add coconut, pepper corn and cumin seeds. Add the vegetable peel after the coconut has blended well (about 3 minutes). Allow vegetable peel to cook well for about 5 minutes.
- After the mixture cools, place it in a blender with salt and tamarind paste. Add 4 tablespoons of water. Blend smooth.
- Scoop with a spoon and promptly refrigerate any leftovers.
- If the chutney is too spicy for you, add yogurt. You may also skip red chilies.