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Pea skin chutney

Pea skin chutney

Published on August 16, 2020 | In | By
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PEA PODS ARE EDIBLE AND NUTRITIOUS

 

 

“What chutney is this ?”, I was asked with a quizzical lift of the brow .It was green alright but the smooth consistency was unlike that of a coconut or coriander or even a mint chutney. At first I didn’t answer and the sponn with a helping of chutney remained poised in mid air instead of ending up on the plate… Sighhh…I had no choice but to say “pattani thol chutney” … seemed more appealing than if I were to say “pea skins” 😀

This whole chutney came about after an article we did on trash cooking. Making good use of peels, skins of fruits and vegetables and turning them into delicious recipes is one of the best ways to minimise kitchen waste. Peas grown organically and sourced in the cooler months provide so much of fortification for the body. Rich in Vitamins A & K, they offer numerous benefits for health. The only time consuming chore is removing the white inner membrane which is inedible.

Pea skins add plenty of fibre and antioxidants. We made pea skin pakoras once which turned out delicious. Do read the link on top. But for the longest time I had been toying with the idea of making a chutney. We had fresh mint leaves growing after the rains and that’s how they ended up making their way into this chutney. The mint leaves and lemon add a delicious lift to the underlying pea flavour. It was instantly liked by the family and we have made it several times over the past month since fresh peas were available at the organic store, sourced from farms in Ooty.

Green peas are a winter vegetable and best eaten between October- January. Since it was available during the monsoons we decided to give this a try. The peas tasted good but not as sweet as they do at the end of the year. Still if you do happen to buy peas anytime now, do give this yummy chutney a try. The cleaning maybe a little annoying but trust me it’s worth it. It’s a fresh tasty chutney and is so good with our South Indian breakfast staples..

 

 

 

 

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Ingredients

  • Pea skins cleaned- 2 C
  • Green chillies-2
  • Mint leaves-1/2 C
  • Lemon-1
  • Salt to taste
  • Fried bengal gram (pottu kadalai)- 2 Tbsp
  • Red chilli powder-1/4 tsp
  • Ginger- 1/4 inch piece (optional)
  • Water for cooking the skins- 4 C

Instructions

  1. To first clean the pea skins, the inner clear membrane must be removed. It's a bit tricky in the beginning but gets easier with practice.
  2. Hold the tip on the edge and tear sideways, the clear membrane will be visible. Just gently separate it from the outer green and it will pull away. If it breaks while pulling don't worry it gets easier as you continue.
  3. Once the cleaning is done, discard the white plastic like membrane. Place the green skins in a pan of water and allow it to boil for 6-8 minutes. Keep it covered.
  4. Once it has softened, allow it to cool.
  5. Drain with a slotted spoon, the water can be used for making dough or for soup stock or any other cooking. Reserve 1/2 C of the water if necessary for blending.
  6. Place the pea skins in a blender jar with the fresh mint, juice of half lemon, salt, green chillies, lentils and the ginger. Add a table spoon of the cooking water. Close the lid and blend on medium speed. Add a little more water if necessary. It depends on how soft the pea skins are.
  7. Blend to a smooth puree.
  8. Taste and adjust if you need more salt or lemon or chillies.
  9. Spoon it into a serving dish. Garnish with red chilli powder and fresh mint. This can also be warmed up in the oven or microwave and served warm or at room temperature.

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