Green Plantain Peel Chutney is not commonly heard of and is generally thrown away, but It simply tastes delicious. They have the most nutrients and fibre in them. I ground the boiled peels along with onion, garlic, coriander leaves with stem and green chilies. Then I tempered with kalonji (nigella seeds) and dry red chilies.
This chutney which is a family recipe of mine, can be had with plain steamed rice, with chapatti / parathas or as a spread on bread. Another alternative is to use it as a spread on parathas along with some strips of cucumber, paneer slices, onion slices, lettuce and tomato slices and rolled up and made into a frankie for a great lunch box meal.
- The peel of 3 raw plantain, boiled
- 1 onion, chopped
- 4-5 garlic cloves, chopped
- 1-2 green chilies, chopped
- 1/2 cup coriander leaves with stem
- salt to taste
- 1/4 tsp. turmeric powder
- 2 tbsp. mustard oil
- 1-2 whole dry chilies
- 1 tsp. kalonji (nigella seeds)
Grind the boiled peel, onion, garlic and green chilies with 2 tbsp. water into a paste. Heat oil in a non-stick pan and temper with 1 dry red chily and kalonji.
Add the ground paste, salt and turmeric powder and fry on low flame till completely dry. Serve with hot steamed rice. It can also be used as a sandwich spread.