How to turn banana skins into a brilliant chutney or curry – recipe

The peel deal: Tom Hunt’s green banana skin chutney. Photograph: Tom Hunt/The Guardian

When I first came across the recipe for today’s Bengali green banana peel chutney, or kanchkolar khosa bata, I knew I had to try it. For some people, it can be a bit hard to believe that you can cook with banana peel – it feels like magic, as if you’re creating food out of nothing – but it’s a pretty common ingredient wherever bananas are grown around the world; they’re rich in fibre and phenolic compounds with potent antioxidant and antimicrobial properties, too.

Green banana peel chutney (or curry)