Ash gourd peel chutney - Sambanda 5

One more chutney recipe made out of vegetable peel, this time with (ash gourd)white pumpkin peel. Easy and tasty. This goes well with rice, could also be eaten with dosa, idli or chapathi. Do try!

Check out other vegetable peel chutneys here: 

Bottle-gourd peel chutney 

Ridge gourd(heerekayi) chutney 

Mangalore soutekayi(cucumber) chutney 

Seemebadnekayi(Chayote) Chutney - Sambanda 4

One more chutney recipe. This time it is Seemebadnekayi(Chayote). I have tried 2 kinds of chutney from this veg. Both came out good. Giving the first one here. It is very much similar to Sorekayi(Bottle Gourd) chutney. Tastes similar too. It goes very well with rice. Do try! 

Mangalore Soutekayi(Cucumber) Peel Chutney - Sambanda 3

One vegetable - 3 dishes - sambar, chutney and tambli(coconut-buttermilk based curry popular in coastal Karnataka).

One of the things I love about Udupi cuisine is that no part of a vegetable is wasted if it’s considered even remotely edible. I guess we didn’t find a way to cook coconut shells, or jackfruit skin :) 

Anyways, this is another sambanda(chutney). I didn’t know chutney could be made with this peel, until my relative pointed it on my FB post. Other vegetables peels with which you can make chutney can be found here(bottle gourd peel chutney) and here(ridge gourd peel chutney).  

I found this recipe in a blog, where many traditional udupi recipes can be found. 

If you are a chutney-rice combo lover, then you’ll definitely like this. 

Do try!

Heerekayi(Ridge gourd) Peel Chutney/ Sambanda - 2

This is another popular sambanda in the kota region. Sambanda is the best way to use up vegetable peels((heerekayi, in this case) after using the vegetable for other dishes(like heerekayi chatti or dal). 

Probably this is The Sambanda(as in, people think this is what you are talking about when you say sambanda), while sorekayi chutney is a variation from the original. The procedure and spices are slightly different than Sorekayi chutney. 

While in the first method, the flavors are more raw and fresh; in this method the flavor is more cooked. Here you roast and add some urad dal and dhania along with the ridge gourd peels and pulp. 

Both the methods could be incorporated with any vegetable.