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  • Writer's pictureDEVANSHI DOSHI

Banana Curd chutney recipe

Author: Jain Recipes Category: Chutney Cuisine: South Indian

Yields:4 Serving

Difficulty: Easy

Prep Time: 5 mins

Cook Time: 20 Mins

Total Time: 25 Mins


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 green chilli, finely chopped

1 cup of curd / yogurt, fresh and thick

salt to taste

2 tbsp coriander leaves. finely chopped


Step 1.firstly, pressure cook raw banana along with salt and water for 3 whistles.

Step 2.once the banana has cooked, remove and peel the skin.

Step 3.mash smooth the cooked raw banana when they are still warm.

Step 4.meanwhile, heat 3 tsp of oil in a pan.

Step 5.when the oil is hot add mustard seeds, hing and curry leaves.

Step 6.saute well and allow to splutter.

Step 7furthermore, add chilli

Step 8.and saute till they turn slightly golden brown.

Step 9.ransfer the tempering over mashed raw banana.

Step 10.add fresh curd / yogurt only after bandana has cooled completely.

Step 11.also adds salt to taste and coriander leaves.

Step 12.mix well making sure everything is combined well.

Step 13.finally serve raw banana curd chutney with hot rice or with chapati.

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