Waste not, want not!!
It’s not quite easy to think of this each time you cook. Over a period of time, I realised if you do one little bit incorporated into your daily routine makes sure you are doing better.
There are plenty of input I have received on this from friends.Here are some of them:
- Vegetable peels and small scraping go into stock
- Lemon peels as pickle
- Sundries from winter melon peel
- Orange peel as pickle and gravy
- Blend all the vegetable remains as instant plant nutrition and add to the flower pots.
- The rind of oranges and lemons to flavour the sauces, drinks or bakes.
- The stalks of broccoli to make a yummy creamy broccoli soup
- and the list goes on…..
One of the chunkier peels we tend to throw is that of watermelon. Honestly, it tastes fantastic when used in Indian curries or to replace cucumbers in salads.
I totally blend all the white part too when I do watermelon slush.
When we buy a huge watermelon, I portion out the peel to make a flavourful vegetable based chutney, a thogayal style. The thogayal addition is the small amounts of dals and lentils shallow fried to be added to the mixture to create a unique flavour. Moreover, this is a very effective vegetable chutney for all the health-conscious readers.
The watermelon chutney is a relishing side dish for yummy south Indian staples like Dosa, Rice or Idly. It is low in calorie; Low oil accompaniment or dip. Additionally, you can use this as a dip in the favourites bread and chips too. So don’t miss to scroll down for this easy recipe.
I do have a few more of these easy healthy, diabetic friendly and low calorie tricks up my sleeve coming up soon.
Listing out a few options to serve this chutney with
And do stay on and watch out for more next week.
Follow us on Instagram for daily updates @mildlyindian