Banana Skin Chutney

- 1 tablespoon mustard seeds
- 2 tablespoons (30 g) butter
- 1 tablespoon vegetable oil
- 1 red onion, diced
- 2 teaspoons grated fresh ginger
- 2 chilis, chopped
- ¼ teaspoon ground cinnamon
- 2½ teaspoons coriander seeds
- 1½ teaspoons whole cloves
- 1½ teaspoons cardamom pods
- 2 whole star anise
- Peels from 5 overripe bananas, finely diced
- 1 teaspoon salt
- 5 tablespoons light brown sugar
- Juice of 2 oranges, plus more if needed
- 50g whole green grapes
- Juice of 2 limes

1. In a saucepan, heat the mustard seeds over medium heat until they start to pop.
2. Add the butter, oil, and onions and sauté until golden.
3. Add the ginger, chillies, and spices and cook until fragrant, about 15 seconds.
4. Add the banana peels, salt, brown sugar, and orange juice and let cook for 15 minutes, or until a thick chutney consistency is obtained.
5. Add the grapes and cook for 5 minutes more.
6. Remove from the heat and add more orange juice or filtered water if necessary to obtain a jammy consistency.
7. Season to taste with salt and sweeten with sugar if necessary.
8. Add the lime juice and stir. Transfer to a sterilised jar and store in the fridge.