When we get fresh vegetables from the garden or market, why to waste the peel of them which are rich in vitamins and nutrients? Vegetable Peel Chutney is the comfort and tasty one to have with hot steaming rice, Idli, Dosa and Chapathi...
- Pre time: 10 mins
- Cooking time: 20 mins
- Serves: 4
CLICK HERE TO SEE THE RECIPE OF LIP SMACKING GETTI CHUTNEY & BOMBAY CHUTNEY
Ingredients for making Vegetable Peel Chutney:
- Carrot Peel from 4 fresh carrots
- Chow Chow (Chayote) peel from 1 Chayote
- The Spongy part from inside 1 Snake Gourd
- Fresh Grated Coconut 3 table spoons
- Red Chillies 4
- Few Curry leaves
- Urad dhal 2 tea spoon
- Chana dhal 2 teaspoons
- Mustard seeds 1 tea spoon
- Urad dal 1 tea spoon
- Fenugreek seed 1/2 tea spoon
- Oil 4 tb spoons
- Salt to taste
- Tamarind Pebble size
How to make Vegetable Peel Chutney?
Wash the Carrots and Chow in water well.
See to they do not have any dirt.
Wipe out well.
Peel off the skin.
Scoop out the inner part of the Snake gourd.
Heat a pan with 3 tea spoons of oil.
Fry the 1/2 tea spoon of mustard seeds and 1/2 tea spoon of fenu greek seeds.
Add the Urad dal, Chana dal and Red Chillies.
Keep roasting.
Add the tamarind,Curry leaves and roast till the dals till they become golden brown.
Add the coconut and switch off.
Transfer them to a blender.
Add 1/4 teaspoon of asafoetida to the roasted stuff and grind to coarse stuff.
Heat the pan again with the oil and fry the vegetable stuff adding required salt.
Fry for a while and close the pan with a lid and cook for 10 mins in low flame.
Repeat the process till the stuff becomes soft.
Once it gets cooled down add to the blender that has the coarse stuff, add little water and grind to chutney.
Do the seasoning with mustard, urad dal and curry leaves.
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