There are tons of ways to include vegetables in our diet – through all my recipes here on the blog I try to show different variations of some common Indian traditional dishes using a unique combination of veggies and whole grains! I try to use veggies in as many ways as possible – including chutneys! Check out the Chayote Squash(Chow Chow) Chutney and Mint-Cucumber chutney recipes.
Practically any veggie can be turned into a chutney. I even use the peels of several vegetables like ridge gourd (hirekayi) or chayote squash (chow chow) to make chutneys. One time I tried this chutney using raw banana peels and I was hooked onto it! It is pretty simple to make – just dry roast some lentils and the peel. Then grind everything together with some tamarind and chillies! And we are done 🙂 Oh definitely we shouldn’t forget the seasoning! I love the crunchy roasted urad dal added to the seasoning. I use this chutney as a side for roti, rice, idli or dosa. I make the chutney a little thicker in consistency and use it even as a spread for bread.
Raw Banana(Plantain) Peel Chutney (South Indian Style)
- peel from 2 raw bananas
- 2 tbsp + 1 tsp urad dal
- 2-3 dried red chillies (adjust according to taste)
- 2 tbsp grated coconut
- 1 inch piece of tamarind (or 1/8 tsp tamarind paste – adjust according to taste)
- Salt to taste
- 2 tsp oil
- 1/2 tsp mustard seeds
- pinch of asafoetida (hing)
- Wash the raw banana peel well. Chop it really finely. (If you chop it into large pieces, the chutney wont be as fine. You will end up with strands of fibre)
- Now heat 1 tsp oil in a small pan. Add 2 tbsp urad dal and dry roast this for 1-2 minutes till it starts changing color. Then tear the red chillies into 2-3 pieces each and add it to the pan too. Dry roast this also for 1 min. Take this roasted mixture out into a bowl.
- In the same pan, add the chopped raw banana peel. Roast on medium flame for about 5-8 min till the peel is cooked thoroughly. Sprinkle little water if required.
- Take this banana peel also into the bowl with urad dal and chillies. Let the whole mixture cool a little.
- Then add this mixture to a blender. Add the grated coconut too. Wash the tamarind piece and add to this. If you are using tamarind paste, you can add that directly. Add salt according to your taste. Add 2-3 tsp water and blend till you get a smooth paste. Add water again as required to get desired consistency.
- Take the chutney out into a bowl.
- For the seasoning, heat 1 tsp oil in a pan. Add 1 tsp urad dal and roast it till it changes color. Add the mustard seeds too. Once the mustard seeds splutter. Add the hing and then turn off the heat. Add this seasoning to the chutney and mix!