A Chutney from Bengal

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The Bengalis create some truly unique culinary delights using Mustard Oil – and that includes a dazzling array of curries, pickles and chutneys.

In this post we are going to look at one such unique creation – a delicious chutney that uses banana peels! Yes, that’s right! One normally relishes the banana and throws the peel away. Well, don’t – if you want to make this delightful chutney!

This age-old recipe uses the peels of raw bananas. Take the peels and grind them along with garlic and peppercorns. Next, it’s time to add the secret ingredient – Mustard Oil! The trick is to use cold-pressed Mustard Oil, known as Kachchi Ghani Mustard Oil in North India. You won’t get the same flavour if you use refined or filtered mustard oil, so be careful.

Take the mixture of raw banana peels, garlic and peppercorns and garnish it generously with Mustard Oil – and add a dash of lemon. And your chutney is ready.

But there’s a twist in this tale. What you have created isn’t just a mouth-watering chutney. It is also a great home remedy with medicinal properties that aid digestion and soothe upset tummies.

Go ahead – add a tangy flavour of Bengal to your meals!

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