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Banana Chutney Recipe – Sweet and Tangy Indian Style
Banana chutney is a delicious Indian condiment that beautifully balances sweetness, tanginess, and gentle spices. Made using ripe bananas, this chutney is a wonderful way to transform simple ingredients into a flavorful side dish. Traditionally prepared in many Indian households, banana chutney pairs perfectly with everyday meals like rice and dal, puri, paratha, dosa, or even khichdi. It is especially popular in homes where ripe bananas are used creatively instead of being wasted.
This chutney stands out because it does not require complex techniques or long cooking hours. With minimal spices and a short preparation time, banana chutney delivers rich taste and comforting flavors. It is naturally sweet, mildly spiced, and easy on the stomach, making it suitable for all age groups. Whether you are looking for a traditional recipe or a quick accompaniment for your meal, this banana chutney recipe is a must-try.
Ingredients
- Ripe bananas – 3 (medium-sized)
- Oil – 2 tablespoons
- Mustard seeds – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Dried red chilies – 1 to 2 (adjust to taste)
- Curry leaves – 8 to 10
- Ginger – 1 teaspoon (finely chopped)
- Turmeric powder – ¼ teaspoon
- Salt – to taste
- Jaggery or sugar – 2 to 3 tablespoons (as per sweetness)
- Tamarind pulp or lemon juice – 1 tablespoon
- Water – as required
How to Make Banana Chutney
- Peel the ripe bananas and cut them into small pieces.
- Heat oil in a pan or kadai over medium flame.
- Add mustard seeds and allow them to splutter.
- Add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds until aromatic.
- Add finely chopped ginger and sauté until lightly golden.
- Add turmeric powder and immediately add the chopped bananas.
- Mix well and cook for 2–3 minutes on low flame.
- Add salt and jaggery (or sugar) and stir gently.
- Add a little water, cover the pan, and cook for 5–7 minutes until the bananas turn soft.
- Once the bananas are cooked, lightly mash them using the back of a spoon.
- Add tamarind pulp or lemon juice and cook for another 1–2 minutes.
- Turn off the heat. The chutney should have a thick, spoonable consistency.
Serving Suggestions
- Serve banana chutney with steamed rice and dal for a comforting meal.
- It tastes excellent with puri, paratha, dosa, or idli.
- You can also enjoy it as a side dish with curd rice or khichdi.
- Store in an airtight container in the refrigerator for up to 2–3 days.
Tips and Variations
- Use well-ripened bananas for the best flavor and natural sweetness.
- Adjust jaggery or sugar based on how sweet the bananas are.
- For extra heat, add finely chopped green chilies.
- A small amount of grated coconut can be added at the end for a South Indian touch.
- Avoid overcooking to retain the fresh flavor of bananas.
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