FOOD NEWS
Don't Toss Those Mango Peels: Make Chutney Instead
By Andra Picincu
Mango peel is bitter and difficult to chew, but it's also chock-full of fiber, vitamins, and nutrients. To improve the texture and taste, you can use the peels to make chutney.
Chutney is an Indian spread made from fruits, vegetables, spices, sugar, and other pantry staples. Some chutneys are sweet or tangy, while others have a savory flavor.
Mango peel chutney is popular in South Karnataka and other Asian countries, but you can also make it from home.
Start by washing the mango peels thoroughly to remove dirt and pesticide residues. Pat them dry and cut them into small, thin strips.
Next, mix the peels with garlic, fresh ginger, coriander, green chilies, water, and salt until smooth.
Heat a small amount of oil in a pan, add mustard seeds, and roast them for 30 to 60 seconds. Add the chutney, stir well, and cook for 3 to 4 minutes.
You can also add turmeric powder, red chili powder, onions, brown sugar, and lemon juice for extra flavor before it hits the pan, or garnish with cilantro leaves or fresh herbs.