Banana Peel Chutney

Banana peels are very nutritious; it's a shame to throw them out, especially when you're going through them pretty quickly. This banana peel chutney is based on a recipe I found on the internet and translated and adjusted to suit my taste and what I had in the house. This condiment is really delicious, especially when served with my version of cucumber coconut curry.

Ingredients

10 banana peels, ideally yellow or green, but brown is ok.

1 large onion minced

2 tablespoons sunflower oil

4 cloves garlic

1 teaspoon garlic powder or more, to taste

2-3 teaspoons nigella/onion seed

2 tablespoons turmeric

red pepper flakes to taste

salt to taste

1 banana- optional (green is better, but a brown mushy one will also be ok)

1 teaspoon sugar optional

Instructions

1. Wash the banana peels very well with soap and vinegar, to make sure that you wash off as much dirt and pesticide residue as possible, especially if you're not using organic.

2. Boil the banana peels in water for 20 minutes.

3. Strain the banana peels and chop them up.

4. Saute onions and fresh garlic in oil until golden. Add banana peels and cook for a bit.

5. Add everything else and cook for a few minutes.

6. Blend with a blender stick or in a food processor. Taste. Add more spices and seasonings and necessary.

7. Spread on Indian breads or use as a condiment on rice or other Indian style foods.

8. Enjoy!

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