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Banana chutney can be made from ripe and sweet bananas or even with raw bananas, mixed with different spices, tamarind, green chilies, and other ingredients as applicable. Learn the easy steps to make banana chutney at home in two different ways by following my step-by-step guide.

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KEY TAKEAWAYS

Banana chutney can be made in two ways.

Avoid moisture and store the chutneys in a sealed container in your fridge to retain their freshness.
Serve the chutneys with steamed rice, roti or naan, grilled chicken, dosa or idli, a cheese platter, sandwiches, pakoras or bhajis, curries, bread or crackers.
While ripe banana chutney tastes sweet, tangy and spicy, the taste of raw banana chutney is essentially tangy and zesty.

Mango chutney, pineapple chutney, tomato chutney, and mixed fruit chutney will offer a different taste.

I stumbled upon this recipe in a YouTube comment section, of all places! Someone casually mentioned it under a completely unrelated video. Out of curiosity, I Googled it, found a rough version, and tried it that evening. To my surprise, it was a hit. The rich taste and aroma of the dish made it a hit amongst family members. The steps were surprisingly simple. I now pair it with a simple salad and serve it during special family dinners. It is one of my most frequented recipes when I intend to impress someone.

How to Make Banana Chutney? (Step by Step Guide with Images)

To make the sweet ripe banana chutney:

Step 1: Take two ripe bananas and cut them into small pieces.

(Pro tip: I have taken 2 bananas. You can take more or less than that according to your requirements).

Step 2: Now, take a frying pan and heat it on a low flame on your gas stove. When it is hot, put 1 tsp of cooking oil in it, followed by 2 pieces of dry red chilies without their stalks and ½ tsp of Indian five spice blend (panch phoron).

Step 3: Then, add 1 cup of tamarind pulp in it. Stir it and let it cook for a minute or so. Now, add a cup of jaggery to the content in the frying pan. Mix it nicely.

(Pro tip: I have used jaggery. You can use sugar in its place if you want. However, adding jaggery will add to the eventual taste of the chutney. You can also use both sugar and jaggery in equal proportion to make this chutney if you like).

Step 4: Now add 1 tsp of dry red chili powder to the mixture along with salt to taste.

(Pro tip: You can increase or decrease the amount of dry red chilies according to your preference. If you do not want the chutney to be spicy at all, add 1 tsp of Kashmiri red chili powder. This will enhance the eventual color of the chutney).

Step 5: Mix everything nicely and then add the pieces of ripe bananas to it. Stir it to mix the paste with the banana pieces nicely and then add a little bit of water to the content. Mix it nicely and let it cook for a few minutes to come to a boil.

Step 6: When it gets reduced and the color looks beautiful, turn the flame of your gas stove off and transfer it to a bowl. Your sweet and tasty homemade ripe banana chutney is ready to be consumed with rice, roti, and a variety of other dishes.

(Pro tip: You need not cook the banana pieces since they are ripe already).

To make the raw banana chutney:

Step 1: Take 4 pieces of raw bananas and boil them nicely. You need not cut them or peel them for that.

Step 2: Now, peel the skin from the boiled raw bananas.

Step 3: Mash them by using a spoon. Now, put 1 tsp of mustard powder and ½ tsp of black pepper powder in it. Then, add the chopped pieces of 3 to 4 fresh green chilies and 7 cloves of garlic to the mashed bananas along with salt to taste. Then add 1 tsp of mustard oil to it. Finally, add 2 tbsp of fresh lemon juice to the ingredients.

Step 4: Mix everything nicely and transfer it to a bowl. Garnish it with a whole piece of fresh green chili with its stalk. Your tangy and spicy raw banana chutney is now ready to be consumed with a variety of dishes.