Simple, practical, and full of everyday flavour, banana chutney recipe | raw banana curd chutney recipe | pachadi recipe is a vegetarian south indian chutney, raita made with medium size raw banana / baalekai / aratikaya, of salt, and water in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4 Servings
  • Category: chutney, raita
  • Cuisine: south indian

Ingredients

for pressure cooking:

  • 1 medium size raw banana / baalekai / aratikaya
  • pinch of salt
  • 2 tsp water

other ingredients:

  • 3 tsp oil
  • 1 tsp mustard seeds / rai
  • pinch of hing / asafoetida
  • few curry leaves / kadi patta
  • 1 inch ginger / adrak (grated)
  • 1 green chilli (finely chopped)
  • ¼ onion (finely chopped (optional))
  • 1 cup of curd / yogurt (fresh and thick)
  • salt to taste
  • 2 tbsp coriander leaves. finely chopped

Method

  1. firstly, pressure cook raw banana along with salt and water for 3 whistles.
  2. once the banana has cooked, remove and peel the skin.
  3. mash smooth the cooked raw banana when they are still warm.
  4. meanwhile, heat 3 tsp of oil in a pan.
  5. when the oil is hot add mustard seeds, hing and curry leaves.
  6. saute well and allow to splutter.
  7. furthermore, add ginger, chilli and onions.
  8. and saute till they turn slightly golden brown.
  9. transfer the tempering over mashed raw banana.
  10. add fresh curd / yogurt only after bandana has cooled completely.
  11. also add salt to taste and coriander leaves.
  12. mix well making sure everything is combined well.
  13. finally serve raw banana curd chutney with hot rice or with chapati.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.