Mixed peel chutney

My mother hates wasting anything, and since she is convinced that the bulk of the nutrients reside in the peel, she saves all the peels she can find, to make what she calls "mixed peel chutney". Why she can't just cook veggies with their peel is beyond me, but since the chutney is tasty, I'm not complaining!

1/2 cup mixed peels (carrots, cucumbers work best)

2 to 3 tbsp roasted channa dal

1/2 tsp mustard seeds

2 to 3 green chillis

1 small ball tamarind

2 tbsp jaggery

Salt to taste

Oil

Heat the oil, and temper with mustard seeds and chillies. 

Reduce the flame, add the mixed peels (chopped into small pieces), and sauté till cooked.

Blend with tamarind, jaggery and salt till you get the desired consistency.