Need to credit this recipe to mom and sis ! Growing up, my sister used to detest plain coconut chutney, and mom had to devise this easy-to-make and healthy chutney option to go with the breakfast menu. If you are a chutney fan like us, check out 20+ varieties of chutney here
Goes great with Adai Dosa / Set Dosa / Instant Karicha Mavu Dosa/ Idli / Kanjivaram Idli. Most of us make chutneys with peel of ridge gourd, chow chow etc.,
This is a Mixed veg peel chutney – the nuttiness of the different peels with the crunch of the ground lentils along with tamarind and jaggery makes it a keeper ! As this tastes very similar to an Andhra ‘pachadi’, its a great combo with plain steamed rice 🙂
The ingredients are ridiculously easy to find and store, and the chutney itself takes under 10 mins to prepare
Preparation : 10 mins, Cooking time : 10 mins.
Serves : 3 ~4
PIN FOR LATER
Ingredients:
- Vegetable peel (washed and drained) – 1 cup ( I used peels of carrots, potatoes, radish, cucumber, Bottlegourd)
- Urad dal OR Split black gram / Uddina bele / Ulutham paruppu– 1 tbsp
- Channa dal OR Bengal Gram / Kadale bele/ kadalai paruppu – 1 tbsp
- Grate Coconut – 1/4 cup
- Red chillies – 2 nos
- Green Chillies – 2 nos. (adjust spice)
- Tamarind – 1/2 lemon sized
- Grated Jaggery – 1 tbsp
- oil – 1/2 tbsp
- Salt – to taste
- Lemon juice – 1/4 tsp (opt)
- For tempering : Oil + Mustard seeds (1 tsp each), Curry leaves (few)
Method:
1) In a pan, add 1/4 tbsp of oil and fry the vegetable peels till glossy and semi soft. Transfer and cool.
2) In the same pan, add 1/4 tbsp of oil and fry urad dal, channa dal, red chillies, tamarind one by one till the dals turn golden brown.
3) Add salt and jaggery and grind the above dal mixture coarsely. Now add 3 -4 tbsp of water and add the fried vegetable peel. Grind to chutney consistency.
4) Transfer to serving dish. Prepare tempering with mustard and curry leaves spluttered in oil. Pour on the chutney
5) Serve immediately
Updating this post as part of #Foodies_RedoingOldPost Group where we revisit old posts with new pictures and text.
Kalyani, I make this kind usually with chow chow peals and zuchiini and yellow squash – I think I may have blogged the zucchini version a while ago – The thogayal looks super yummy!
Different one..
thanks for sharing..
Oh my even potato and bottle gourd peels! I usually throw away the bottle gourd peel as I thought they were not digestible. But I guess cooking makes them easier to digest. Chutney looks really yummy.
yes mayuri. end of the day all peels are cellulose based and fibre rich. my mom adds even onion peels sometimes.. 😛
Ther is only so much of stock I can make. I would rather use all my peels this way. I am so glad to see this recipe.
Wonderful idea to use all the peels for a chutney. It looks very tempting and will go well with all idli and dosa
My I never did think of using bottle gourd peels. This is priceless. Yummy chutney.