Friday, September 18, 2015

Mango & Cucumber Peel Chutney

Mango & Cucumber peel chutney is a side dish. We normally use the vegetable peel or the pulp to prepare some edible side dishes. Here is one such recipe. It is spicy and tasty and easy to prepare.

One must remember to wash the vegetable thoroughly and keep them in normal water for at least 1 to 2 hours before use it. It should be done since so much of chemical spray used on vegetables to survive them for a long time. One should take care before using the peel of the vegetables. Beetroot, capsicum, cabbage, carrots, cucumber, leaves all these can be used for small side dishes.
Lets see some benefits of eating Coconut in our diet.
Coconut is called as Kalpa Vruksha, means giving out every thing or we use each part of coconut tree. The coconut tree gives so many things to the man kind like, each part of the tree is used in one or the other way. Coconut is full of nutrients like vitamins, dietary fibre and minerals. Coconut provide many healthy benefits. Coconut is said to be good for heart. It is low in sodium and high in potassium. It is gluten free and loaded with high amounts of dietary fibre. They help to improve the good cholesterol ratio in our body and good for people who suffer from high blood pressure. It helps to control blood sugar. It helps to slow down the release of glucose in blood stream and helps to lower the blood sugar levels and controls diabetes.Good for healthy hair, skin and people who wants to reduce their weight. They helps to boost immunity. It has antibacterial, antiviral and anti fungal properties and helps to protect us from infections. It is good source of good fats and good for people who have digestion problem. It is also a good energy booster.
Mango & Cucumber peel Chutney do not contain any onion or garlic. It can be served as one of the side dish in the feast. It can be eaten with plain rice, dosa, idli, roti, chapatis and even you can spread it on bread and have it.

Things Needed :


 To Fry :
Mangalore Cucumber peels : 1 Cup...
Red Byadagi Chilly : 5 to 6
Ingh/Asafoetida : a little
Curry leaves :Handful
Salt : Required 
For seasoning :
Mustard seeds : 1/4 Teaspoon
Urid dal : 1/4 Teaspoon
Ingh : a pinch
Oil : 1  Teaspoon
Curry leaves : 5 to 6  
To grind :
Half ripe Mango pieces. : 1 Cup
Coconut : 1 Cup  + Fried ingredients.

Method :

1. Wash and peel cucumber peels and keep it aside.
2.  Wash and cut mango pieces.
3. Grate coconut.
4. Keep a pan and heat. Add 1/2 Teaspoon of oil and fry red chilly for 10 seconds.
5. Add cucumber peels and fry for 2 minutes.(low flame).
6. Add ingh and a handful of curry leaves. Fry them nicely. Put off the fire.
7. Add cut mango pieces and grated coconut.
8. Mix all the ingredients and required salt.
9. Grind it with required water (use less water to grind) and remove from the mixi jar.
10. Shift the Mango & Cucumber Peel Chutney to a serving dish.
11. Add mustard, urid, ingh and currly leaves splutter.
12. Serve with the main dish you prepared.

Note :

You can cook cucumber peels in pressure cooker and then grind it with other ingredients. It taste differ. Adding more or less chilly is optional. I have used coconut oil for seasoning . You can use any other oil of your wish.
Time : 15 Minutes.
Serves : 3 to 4.

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