Don't throw the peels!

Are you using opu squash or ridge gourd?  Don't be in a hurry to compost their peels! They turn into delicious chutneys.

When I've guests over for dinner,  one of my favorite things is to ask them to guess what the chutney is made of. One of these times, I made chutney of opu squash peels and it seemed to go well with our friends. One of them, a devout non vegetarian was devouring it with gusto. When he was on the verge of cleaning the bowl, I asked him what it could be made of. He, of course, did not have a clue. When I told him, he thrust two fingers inside his mouth - little too graphically for me. He wailed, "Not only are you bent on making me a vegetarian but you're also feeding me peels like cattle." He continued to complain throughout the meal.

These two are for you, you carnivorous freak!

Ridge gourd peels chutney

With what

1 1/2 cups of ridge gourd peels (peels of about 3 long ridge gourds) washed and roughly chopped
1 1/2 tbsp white sesame seeds
1/2 tsp lime juice
1 tsp red chilli powder
1 tsp peanut powder
2 tbsp Saffola or any vegetable oil
1 tsp black mustard seeds
1/2 tsp turmeric powder

1/2 tsp salt

How to

In a skillet heat the oil. Hold your hand about 5/6 inches above the skillet. If you feel warmth it means the oil has become hot. Add the mustard seeds. Once they stop popping, add turmeric powder and the ridge gourd peels.  After about ten minutes add sesame seeds.  Now keep sautéing the mixture. Once the peels acquire a crispy brownness add the chilli powder, peanut powder, salt and lime juice. Turn the heat off once the color of the chutney turns from red (from the chilli powder) to brown.

How to eat

Add this chutney as a cripsy topping for a salad. Spread it on a toasted bagel with cream cheese.

  Opu squash peels chutney 

For the oil seasoning

1 tbsp oil

½ tsp black or yellow mustard seeds

¼ tsp turmeric powder

Makes about a cup

 
With what
3/4 cup  opu squash peels (of 1 medium sized opu squash)

2 thai chilli peppers
1/2 tsp oil
1/4 tsp salt

How to

Combine the peels, peppers and the oil in a pan.  Cook the mixture on medium heat for 10 minutes until the peels are soft and cooked and the peppers turn their color to pale green. Once this mixture has cooled, put it in the blender. Add peanut powder, salt and limejuice and grind coarse.  This chutney looks pale. Spruce it up with oil seasoning.

In a small pan heat the oil. Any neutral oil like corn oil, peanut oil or Saffola is fine. After about 2 minutes add the mustard seeds and cover the pan with a lid. The mustard seeds will start popping. Once the popping stops add the turmeric and turn the heat off. Pour the seasoned oil over the chutney. Apart from providing a rich golden color to the chutney, the oil brings all the ingredients to a homogenous whole.

How to eat

Enjoy this chutney with tortilla chips.