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# Banana Chutney Recipe
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| **Prep time** | 5 min |
| **Cook time** | 20 min |
| **Total time** | 25 min |
| **Serves** | 4 servings |
## 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)*
* ΒΌ onion *(finely chopped (optional))*
* 1 cup of curd / yogurt *(fresh and thick)*
* salt to taste
* 2 tbsp coriander leaves. finely chopped
## Instructions
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.
## Step-by-step
firstly, in a pressure cooker place a small bowl with cut raw banana along with its skin. make sure to add water at bottom in the cooker.
further add a pinch of salt and 2-3 tsp of water into container.
cover and pressure cook for 3 whistles whistles or till raw banana gets cooked well. it takes approximately same time as cooking potato.
once the banana has cooked, remove and peel the skin.
mash smooth the cooked raw banana when they are still warm. you can alternatively finely chop raw banana. allow to cool completely.
meanwhile, heat 3 tsp of oil in a pan.
when the oil is hot add mustard seeds, hing and curry leaves.
saute well and allow to splutter.
furthermore, add ginger, chilli and onions.
and saute till they turn slightly golden brown.
transfer the tempering over mashed raw banana.
add fresh curd / yogurt only after bandana has cooled completely.
also add salt to taste and coriander leaves.
mix well making sure everything is combined well. add more curd if required to adjust consistency.
finally serve **raw banana curd chutney** with hot rice or with chapati.
## Video
## Notes
* firstly, cook the raw banana well, else it will be difficult to mash raw banana.
* alternatively, use buttermilk instead of curd if you prefer watery chutney / ale bajji.
* additionally, add crushed pepper in the tempering if you prefer slightly spicy chutney.
* finally, **raw banana curd chutney** / **aratikaya perugu pachadi** taste great when they are slightly spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/raw-banana-chutney-recipe-curd/](https://hebbarskitchen.com/raw-banana-chutney-recipe-curd/)
