Consider Making Chutney With Leftover Mango Peels

A cross between jam, relish, sauce, and seemingly every other type of condiment, chutneys are an important staple of Indian cuisine. Making their way from the South Asian country into South African, Trinidadian, and other nation's diets, they have been used to accompany everything from samosas to curries and naan. Made from a blend of fruits or vegetables and spices, the condiment is popular wherever it travels.

The taste and texture of chutney can run from chunky and sweet to smooth and savory. Popular versions of the condiment include tamarind chutney and onion, balsamic, and black pepper chutney, a Padma Lakshmi-approved variation that is ideal for a charcuterie board. However, if looking for a starting point to make the condiment, try a mango peel chutney.

While a mango chutney leans quite sweet, due to the natural flavor of the fruit, mango peels have a green, slightly bittersweet taste. Filled with antioxidants and vitamins, a mango peel chutney is a delicious condiment that can be easily added to a variety of meals.

How to make mango peel chutney

By the time a mango gets to your kitchen, it has been passed through many hands and sprayed with insecticides, so be sure to rinse the skins properly. Cut the mango peels into small pieces and pour it into a food processor or blender, along with green chilis, salt, garlic, ginger, turmeric, and water to soften the hard mango peels. If the chutney is intended to lean on the sweet side, feel free to add brown sugar as well.

Stop blending once the mixture has turned into a smooth consistency. Place oil in a pan on medium heat and add mustard seeds and curry leaves once it gets hot. Stir for less than a minute, and then add the chutney. Flavor with additional spices and let cook for around four minutes, stirring occasionally. Enjoy the finished mango peel chutney with sandwiches and chips, or pair chutney with robust, savory dishes. Store it in an airtight container in the fridge, and it will last for about a month.