Banana peel has long been used in cooking wherever the fruit is grown, and it’s packed with goodness, so instead of throwing it in the compost, surprise yourself with this spicy, savoury chutney
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.
