Bengali Vegetable Peel Chutney (Hand-Ground)
35 minutes
1156 reads
About Bengali Vegetable Peel Chutney (Hand-Ground)
Discover the magic of Bengali cuisine with this vibrant chutney, a surprisingly delicious creation made from often-discarded vegetable peels. Imagine the zesty aroma of ginger and garlic mingling with the fragrant warmth of panch phoran—a true taste sensation.This economical and healthy recipe utilizes the nutrient-rich skins of potatoes, bottle gourd, and pointed gourd. Hand-grinding, a traditional Bengali technique, intensifies the flavors of the peels, green chilies, and spices, creating a truly authentic experience.Enjoy this unique chutney with steamed rice, chapati, paratha, or poori for a taste of Bengal.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Vegetable Peels
- 2 cup Tender Vegetable Peels chopped, finely, potato, bottle gourd, pointed gourd
Aromatics and Spices
- 7.5 Chilies green
- ½ cup Onion Paste
- 2 tsp Ginger-Garlic Paste
- 2 tsp Bengali Five-Spice roasted
Other Ingredients
- 2 tbsp Mustard Oil
- ½ cup Yogurt curd, fresh
- 1 ½ tsp Salt or to taste
Instructions
- Finely chop the tender peels of potatoes, bottle gourd, and pointed gourd. Parboil the chopped peels until slightly softened. This helps to remove any bitterness and ensures they cook evenly in the chutney.
- Traditionally, a mortar and pestle is used to grind the parboiled peels into a coarse paste. This enhances the flavor and texture of the chutney. If you prefer, a food processor can be used for a smoother consistency.
- Heat mustard oil in a frying pan over medium heat. Add the onion paste and ginger-garlic paste. Sauté until the mixture turns light brown and fragrant. This builds a flavorful base for the chutney.
- Add the hand-ground vegetable peel paste to the pan. Stir-fry for a few minutes until the peels are well combined with the aromatics.
- Add the fresh yogurt (curd), green chili paste, and salt. Stir continuously to prevent sticking. Cover the pan and let it simmer for a few minutes to allow the flavors to meld.
- Remove the lid and add the roasted panch phoran. Stir for another minute. The panch phoran adds a distinctive Bengali flavor to the chutney.
- Remove from heat and serve the chutney with steamed rice, chapati, paratha, or poori.
Recipe Notes
Good To Know
- For added texture and depth, briefly toast the panch phoran masala in oil before adding it to the ground mixture—this releases more aromatic oils, infusing the dish with a richer flavor.
- If you don't have access to a traditional grinding stone, use a mortar and pestle for a similar rustic texture; avoid blenders as they can make the skins too pasty rather than pleasantly coarse.
- To make the dish vegan, substitute yogurt with cashew yogurt or a splash of coconut milk for creaminess, which also imparts a subtle sweetness balancing the spices.
- Serve the finished dish topped with crispy fried onions or a drizzle of mustard oil for a bold Bengali touch and enhanced presentation.
Expert Tips
- Adjust the spice level to your preference. Start with a smaller amount of green chilies and add more as needed.
- Freshly grinding the spices is key for the best flavor. If you don't have whole spices, ensure your ground spices are as fresh as possible.
- For a smoother consistency, you can briefly sauté the ground mixture after grinding but before adding any liquid. This helps to mellow the raw flavors.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 99kcalCarbohydrates: 3gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 684mgSugar: 2g
Geeta Biswas
Articles: 919
4 Comments
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This is fantastic! Thank you for sharing.
This is awesome! Can’t wait to cook it.
What a flavorful dish! Thanks for sharing.
This looks so tasty! Thank you.