7 refreshing chutneys made with vegetable peels to keep the gut cool in summer

When it comes to vegetable peels, they are often overlooked and are thrown away in dustbin. But, did you know many of these peels are actually powerhouse of nutrition. They are incredibly beneficial for gut health, especially during hot Indian summers. According to experts, many peels are rich in fiber, antioxidants, and natural cooling properties that help digestion and keep the body light.

These peels can actually be converted into tangy and rustic chutneys, that pair well with rice, roti, paratha, cheela, dosa, and many more Indian dishes. Here are seven refreshing chutneys one can make with vegetable peels to keep the gut cool.

Note: Make sure that you wash all the peels in warm water before preparing the chutneys. Peels are the outer layer of any vegetable and are often exposed to dust, bacteria, and chemicals. Hence, it is important to clean them before consumption.

Peel of carrot is rich in fiber and antioxidants. To make this chutney, simply pan fry the peel in oil along with garlic and ginger. Let it cool down and blend along with curd, amchur powder, and salt. Serve fresh with cheela, pancake or even dosa and idli.

This chutney is enjoyed in North and South too. It is also rich in fiber and gives a tangy and earthy taste. All you need to do is, saute washed peel in oil along with mustard seeds, curry leaves, chili and garlic. Let it cool down and then blend into a chutney. Season with salt and lemon juice. It is best enjoyed with dosa and rice.

This is a comforting chutney made with lauki peel, which is rich in fiber. To make it, simply make a tempering of cumin, oil, green chilli and saute the peel until it turns translucent. Allow it to cool down and then blend with curd, garlic, ginger, and amchoor powder. Season with salt and enjoy with dal chawal.

This is one of the richest sources of fiber and makes for a hydrating chutney. To make it, grind them with mint, yogurt, and roasted cumin. Season with salt and pepper and your chutney is ready. It is perfect for beating the heat while supporting gut health.

This chutney is very popular and all you need to do is, either blanch the peel or pan fry them in oil along with cumin, mustard seeds and curry leaves. Let it cool down and then blend along with garlic, ginger, lemon juice, salt, and amchur powder. Enjoy with dal rice or cheela. (Image: Instagram/secretofkitchen6)

Potato peels are often overlooked, but they can actually be turned into a rustic chutney. All you need to do is, roast them lightly in oil along with cumin and green chilli. Then blend along with garlic, tamarind, salt and black pepper. It makes for rustic one, that also supports gut health when consumed in moderation.

Yes, you can make chutney with kaccha aam peel too. The peels have a sharp tang and cooling effect. To make this chutney, blend the peel with mint, coriander, jaggery, cumin, and fennel. Season with salt, black salt and lemon juice. Enjoy it with rice and dal. It is said to prevent heat-related digestive issues.

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