KARELA PEELS CHUTNEY

Ingredients:
Karela peels .... 1 bowl ( Peels of 3 small karelas)
Onion.............. 1 small
Green chillies ... 6-8
Garlic ............. 8-10 pods
Ginger ............ 1 small piece
Mint leaves ..... handful ( optional)
Curry leaves ... 1 sprig
Coriander seeds .... 1 tsp
Cumin seeds ......... 1 tsp
Chana dal ............. 1 tsp
Urad dal .............. 1 tbsp.
Tamarind ............ lemon sized
Asafoetida ........ a pinch
Red chilli powder .... 1/2 tsp
Salt .................. to taste
Jaggery ........... 1-2 tsp. ( according to your taste)
Oil ........ 4 tbsps.
Method:

1. Heat 2 tbsps. oil and fry the karela peels.

2. After 2-3 minutes add the onion and whole garlic. Stir fry for 2-3 minutes and put the curry leaves mint and tamarind lump ( no need to soak it), salt and jaggery. Stir for a minute and switch off the gas and let it cool.

3. In a different pan dry roast the dals and coriander and cumin seeds.
4. Grind the dry masala first and tip in the fried ingredients. Grind the chutney adding a very little water if required.
5. Heat 2 tbsps. oil and add asafoetida and red chilli powder. Mix it into the chutney. You may add mustard seeds also if you like. ( Add or reduce chillies according to your liking )
This stays good in the refrigerator for a few days. If you need to preserve it for a longer period, add more oil to the chutney while tempering