Plantain Peel Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 1 Plantain Peel - From plantain
  • 1 tsp - Urad Dhal
  • 1 tsp - Channa Dhal
  • 1/2 tsp - Cumin Seeds
  • 1 Red Chilly
  • 1 Green Chilly
  • 1/4 tsp - Asafoetida
  • 2 tsp - Coconut
  • Curry Leaf a few
  • 1/2 tsp - Tamarind Paste
  • 4 tsp - Oil
  • Salt to taste

How to Make Plantain Peel Chutney

  • Add 2 tsp of oil, then add urad dhal and channa dhal. Fry till they turn golden brown.
  • Now, add the cumin, red chilly, green chilly, curry leaf and asafoetida.
  • Fry for 2 minutes.
  • Transfer to a mixie jar, add a little quantity water allowing the dhals to soak. Keep aside.
  • Add another 2 tsp of oil and fry the washed peels, till the raw smell is gone and they became soft (cooked).
  • Transfer to the mixie jar, add coconut and tamarind paste.
  • Add salt, 1/4 cup or less water and grind to a fine paste.
  • Serve with hot rice.