Banana Peel Chutney
A tangy and spicy chutney made from banana peels, perfect for pairing with snacks or meals.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 banana peels (from ripe bananas)
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger, grated
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp sugar
- 1 tbsp lemon juice
- Salt to taste
- Fresh coriander leaves for garnish
Nutrition Facts
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Instructions
Prepare the banana peels: Wash the banana peels thoroughly. Remove any remaining banana flesh. Chop the peels into small pieces.
Blanch the peels: Boil the chopped banana peels in water for 5 minutes. Drain and set aside.
Tempering: Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.
Sauté aromatics: Add chopped onions, green chilies, and grated ginger. Sauté until onions turn translucent.
Add spices: Stir in turmeric powder, red chili powder, and coriander powder. Cook for a minute until fragrant.
Cook banana peels: Add the blanched banana peels to the pan. Mix well with the spices.
Season and simmer: Add sugar, lemon juice, and salt. Cook for 5-7 minutes on low heat, stirring occasionally.
Garnish and serve: Garnish with fresh coriander leaves. Serve warm or at room temperature.
Chef's Tips
- Peel Selection: Use ripe banana peels for a sweeter taste. Avoid overly ripe or blackened peels.
- Spice Level: Adjust the number of green chilies and red chili powder to suit your spice preference.
- Storage: Store in an airtight container in the refrigerator for up to a week.
- Serving Suggestions: Pairs well with dosa, idli, or as a sandwich spread.
- Texture: For a smoother chutney, blend the cooked mixture before adding the tempering.
