It’s Monday in April, which means a brand new episode of My Ecokitchen! Can you believe we’re already on Episode 7?! There is nothing stopping me, people! But before I go on about my latest sustainable recipe, I have a disclaimer – please do a small test before eating any fruit or vegetable peels that may not ‘normally’ be consumed. Many folks can easily eat the flesh of the mango, but can be allergic to the peel. Please always do a test!

Ok, onto my delicious discovery of more low-waste and zero-waste recipes. Mangoes are big in the east, they’re big in my families household, and like every South Asian household. There are dozens, if not, hundreds of variety of mango species. But one in particular is hard to find in the states (and also happens to be a fav of my moms) – Alphonso Mangoes. They originate in India and specifically Maharashtra (which is where my family is from – yes, we’re Maharashtrian!). And this past mothers day my Dad did a solid and surprised my mom with a whole crate of alphonso mangoes stright from the motherland! So, of course, my Mom shared a few with us, hehe!

But that’s not it. I went on to eat these babies, but thought – what if I actually just do something with the peels rather than compost them? And I know we have a ton of recipes in India using raw mango and mango peels (especially Indian pickles), so I did a little of research and decided on making a mango peel chutney! It’s sweet, slightly tart, spicy and just a burst of flavors! I highly recommend making this if you have some leftover mango peels 🙂

In addition to helping the environment by consuming the peels versus throwing them out, peels can be more nutritious than the actual flesh. Mango peel contains a TON of antioxidants and anti-cancer properties. Make sure to thoroughly wash any fruit peel you intend on eating & only use organic peels.

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MANGO PEEL CHUTNEY:

• peels from 2 alphonso mangos
• handful fresh coriander
• 1 garlic clove – peeled 
• 1/2 inch piece fresh ginger – peeled 
• 1 green chili
• kosher salt
• 1/4-1/2 cup water
• 1 tsp neutral oil for tempered spices
• 1/4 tsp black mustard seeds
• 2-3 curry leaves (optional)

1. Blend all ingredients – with exception of black mustard seeds and curry leaves) together until broken down & smooth. The consistency will be like a thick paste.

2. In a small pan, heat oil in pan over medium heat. Once hot add in black mustard seeds and curry leaves (if using) and temper for 30-60 seconds until popping of the leaves and spices subsides (be careful in this process, as oil can splatter). Reduce heat to medium-low, add in chutney and sauté with spices for 3-4 mins until soft, heated through and fragrant.

3. Remove, cool and garnish with fresh coriander. Enjoy on sandwiches, on toast, in a wrap/burrito, with Indian food as a condiment – really any way you like!