What do you do with vegetable and fruit peels? I cook most vegetables with the peel, of course after thoroughly washing and scrubbing them. I still love eating some varieties of mangoes with their peel and never peel an apple or pear, as many people tend to do.
But converting peels into something delicious is always an option. Preserved orange peels are among my favourite snacks. I have not tried it, but make a sweet-sour-tangy chutney out of orange peel and it tastes like a desi version of marmalade.
We make chutneys out of vegetables including cabbage and carrots, after sauteing them. But have you tried making a spicy chutney with peels, especially those that can’t be cooked along with the vegetables, like white pumpkin or ridge gourd? The addition of dals, makes it a nutritious side dish. My latest post on Everyday Veg Cooking tells you how easy it is.
I regularly made peel chutney when the kids were growing up and never told the boys what it was made of, no matter how many times they asked, lest they didn’t want to eat it. I would tell them, ‘It is thogayal. Eat it!’ Recently the younger one said, ‘But you never told us you made them out of peels!’ I merely grinned.