Zero-Waste Gourd Peel Chutney: 3 Recipes & One Mistake (Video)

Transcript

Did you know a single gourd peel can feed four?

Did you know a single gourd peel can feed four?

Zero-Waste Gourd Peel Chutney

In this video you’ll see how to turn bottle-gourd and ridge-gourd peels into a bright, nutty chutney, and stay tuned for the one mistake to avoid.

Bitter Gourd Rule

First, test a thin slice of raw gourd flesh on your tongue. If any bitterness hits, discard the whole vegetable, peel and all. Bitter toxins aren’t neutralized by cooking, and severe reactions need a hospital visit.

Pick Tender Peels

When you shop, look for young, light-green gourds with a glossy skin. A quick fingernail test, press gently, will show if the peel is tender. Skip pale, hard or stringy skins; they never soften.

Lauki Peel Chutney

Heat oil, toast a tablespoon each of chana and urad dal until brown. Add two dried red chilies, two garlic cloves and a small tamarind piece, then the peeled lauki and a quarter teaspoon salt. Cook soft, stir in grated coconut, cool and blend with a splash of water to a coarse paste.

Turai Peanut Chutney

Dry-roast two tablespoons peanuts and a tablespoon sesame seeds, then set aside. In two teaspoons oil, sauté sixty grams turai peel with two green chilies and half a teaspoon cumin for five minutes. Cool, then grind with the roasted nuts, sesame, a quarter teaspoon salt, a teaspoon lemon juice and coriander, adding water a spoon at a time until spreadable.

Quick Chilika Chilka

Heat a tablespoon of oil, add half a teaspoon cumin and three crushed garlic cloves. Toss in a small chopped tomato, a pinch of turmeric, a quarter teaspoon red chili and salt, cooking two minutes. Add ninety grams chopped lauki peel, cover and simmer low for eight to ten minutes, stirring occasionally, then mash lightly and serve warm with roti.

Fridge storage

Stored in a clean, covered bowl, the chutney keeps fresh for about two days in the fridge.

Room temperature

At room temperature it should not sit longer than two hours, less in hot weather.

The one tip to avoid

The single mistake that spoils the chutney is using a bitter gourd. Always taste a raw slice first; if it’s bitter, discard the whole thing.

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Read the full guide

The full guide is on thecareonline.com. General information only, so check with your doctor for your own case.