What is normally discarded into landfill has been used to create this lip-smacking, highly nutritious Butternut Squash Peel Chutney that is ready in just a few minutes. No more trashing butternut squash peel into the garbage!
Course Chutney, Side Dish
Cuisine Indian, South Indian, south kanara
Keyword butternut squash, Chutney, peel, peel chutney, sippae, sippe, sippe chutney, south kanara, Spicy, udupi, zero waste
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Cut the peel into 1" pieces. Add it to a thick bottomed vessel. Add washed and cleaned whole tamarind.
Cook peel and tamarind on stove top with 2 tablespoons of water. Stir once in a while until the peel is cooked. About 5-7 minutes. If the water evaporates, add a little more water.
In a pan, dry roast urad dal, hing (asafetida), dry red chili and curry leaves on medium flame until the urad dal turns light brown.
Dry grind the above masala in a blender.
Add the cooked peel+tamarind mix into the blender. Add salt. Blend on high speed (add a little water if the mix is too dry), until everything is smooth.
Tempering
Heat a teaspoon of oil in a pan. Add mustard seeds and wait for them to splutter. Add dry red chili and roast for 30 seconds. Add tempering to the chutney, mix well.