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
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
- 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)
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
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