Raw Banana Chutney: Summer is here, and with it comes the desire for fresh and light food. In this season, one feels like eating something which keeps the stomach light and also gives spicy taste to the tongue. Today we have brought for you one such wonderful recipe, Raw Banana Chutney. This chutney is not only very easy to make, but its sweet-sour and spicy taste will force you to eat it again and again. And the best part? It’s perfect for summer!
The chutney we are going to talk about today is not only good in taste but is also very good for health. Raw banana is rich in fiber, which keeps the digestion process healthy. It also contains good amount of potassium, which helps in keeping the body hydrated in summer. So without any further delay, let’s start making this delicious and healthy chutney.
Raw Banana Chutney
Raw banana chutney is a delicious and nutritious desi chutney, prepared from boiled or lightly ripe raw bananas, green chillies, coriander, lemon and spices. Its taste is slightly spicy, sour and creamy. This chutney is rich in fiber and energy and goes well with fasting or everyday meals. It can be served with paratha, dal-rice or snacks.
- 2 medium sized raw bananas
- 1 medium sized onion (finely chopped)
- 2-3 green chillies
- 4-5 garlic cloves
- 1 inch piece ginger
- ½ cup coriander leaves (finely chopped)
- 2 tbsp lemon juice
- 1 tbsp mustard oil
- ½ tsp cumin
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp coriander powder
- Salt (as per taste)
Step 1: Preparing Raw Bananas
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First of all, we have to prepare the raw bananas. Wash raw bananas thoroughly. Then cut off both their ends. Now, remove the peel of the banana with the help of a knife. The peel is a little thick, so peel carefully. After peeling, cut the bananas into small pieces. Bananas can turn black when exposed to air, so immediately put them in water or coat them with lemon juice.
Step 2: Boil the Bananas
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Heat water in a vessel and add chopped bananas to it. Also add a little salt so that the bananas do not taste bland. Boil the bananas until they become soft. This usually takes 7-10 minutes. You can check whether the bananas have softened or not with a fork or knife. When the bananas are boiled, remove them from the water and let them cool. After cooling, mash them lightly. We do not have to make them a complete paste, just keep them a little coarse so that the chutney has texture.
Step 3: Preparing the Masala
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Now add green chilli, garlic, ginger and coriander leaves in a mixer grinder and grind them coarsely. If you want, you can also add a little water to it, but not too much, because we do not want a paste, but a thick mixture. If you can use silbatta, it will taste even better. The taste of chutney ground on silbatta is different.
Step 4: Tempering
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Heat mustard oil in a kadai or pan. When the oil becomes hot, add cumin seeds to it. When cumin seeds start crackling, add finely chopped onion and fry until it turns golden. It is very important to fry the onions properly as it adds a nice sweetness and flavor to the chutney. If you do not fry the onion properly then the chutney may remain raw.
Step 5: Roasting the Spices
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When the onion turns golden, add turmeric powder, red chilli powder and coriander powder and mix well. Fry the spices on low flame for 1-2 minutes so that their rawness goes away. Take care that the spices do not burn. If needed, you can add a little water so that the spices do not burn and cook properly. This also improves the color of the spices.
Step 6: Mixing Boiled Bananas and Masala
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Now add the mixture of ground ginger-garlic-chilli-coriander and fry it well. After frying for 2-3 minutes, add boiled and mashed bananas to it. Mix all the ingredients well and add salt as per taste. Let the chutney cook on low flame for 5-7 minutes, so that all the spices mix well with the bananas and the taste of the chutney emerges. Keep stirring occasionally so that the chutney does not stick to the bottom.
Step 7: Add lemon juice and serve
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When the chutney is cooked and all the spices are mixed well, turn off the gas. Now add lemon juice to it and mix well. Lemon juice adds sourness and freshness to this chutney, making it perfect for summers. Garnish the chutney with coriander leaves and serve hot or cold. This chutney tastes very tasty with roti, paratha, rice or dal-rice. You can also eat it with snacks.
Tips and Tricks:
1. Choosing the right bananas
Always choose completely raw and green bananas to make chutney. Bananas that have started turning slightly yellow start becoming sweet, and they can spoil the spicy-sour taste of the chutney. Raw bananas are a bit hard and starchy, which gives a nice thickness and perfect flavor to the chutney. Two types of raw bananas are often available in the market – one small and thin, the other big and thick. Medium sized or slightly larger bananas are better for chutney, as they have more pulp. While buying, also make sure that there are no spots or injuries on the bananas.
2. Caution while boiling bananas
Do not boil the bananas too much. If the bananas become too soft, the chutney may become sticky and lose its texture. Boil the bananas just until they become soft and can be mashed easily. Try inserting a fork or knife, if it goes inside easily, then understand that the bananas are ready. After boiling, immediately put them in cold water or take them out of the water and let them cool. This stops their cooking process and they do not get overcooked. Do not forget to add some salt in water while boiling, this does not spoil the taste of banana.
3. Balance of spices
The taste of chutney depends on the right balance of spices. While making the ginger, garlic and green chilli paste, you can adjust the spiciness as per your preference. If you like it spicy, increase the quantity of green chillies. If you want less spicy food, add less. Dry spices like coriander powder and turmeric powder also add color and depth to the chutney. It is very important to fry the cumin seeds and onions well in the tempering, as it gives a nice aroma and flavor to the chutney. If you want, you can also add some asafoetida in the tempering, this improves digestion and also enhances the taste.
4. Lemon juice at the end
Always add lemon juice only after turning off the gas. If you add it while cooking, its sourness may reduce and Vitamin C may also get destroyed. The lemon juice adds a refreshing tang to the chutney, which is a favorite in summers. It enhances the taste of chutney and makes it spicy. If you don’t have lemon, you can also use amchoor powder (dry mango powder), but fresh juice of lemon is best.
5. Storage and serving methods
You can store raw banana chutney in an airtight container in the refrigerator for 2-3 days. The taste of the chutney becomes even better the next day because the spices mix well. Before serving, heat it a little or bring it to room temperature. This chutney tastes very tasty with roti, paratha, dal-rice, pakoda or samosa. You can also eat it by filling it in a sandwich or wrap. This is a great side dish in summers which enhances the taste of food. If you want, you can also try it with toast for breakfast.
