Banana and coconut chutney is one of those delightful combinations that surprises you with its unique flavors. It’s a lesser-known gem from South India, where chutneys are an essential part of every meal. The natural sweetness of ripe bananas pairs beautifully with the creamy richness of fresh coconut, creating a dish that’s both comforting and exotic.
Ingredients
Bananas are one of my favorite fruits to grow and cook with, and this chutney highlights their versatility perfectly. Here’s what you’ll need to make this flavorful Banana and Coconut Chutney.
For The Chutney
- 2 ripe bananas, peeled and chopped
- 1 cup fresh grated coconut
- 1 small green chili, chopped (adjust to taste)
- ½ inch piece ginger, peeled and chopped
- 2 tablespoons plain yogurt
- 1 tablespoon roasted peanuts (optional, for added texture)
- ½ teaspoon salt or to taste
- 3 tablespoons water or as needed
For The Tempering
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- 5-6 curry leaves
- 1 dried red chili, broken into pieces
- 1 pinch asafoetida (hing)
Tools And Equipment
When it comes to preparing this banana and coconut chutney, having the right tools makes all the difference. As someone who grows bananas and is always experimenting with banana-based recipes, I’ve learned that using the correct equipment not only saves time but also ensures a smoother process and better flavors.
Here’s what you’ll need:
- Cutting board – For slicing ripe bananas and prepping the ginger or green chili. I like using a wooden or bamboo cutting board because it’s gentler on my knives.
- Sharp knife – A small paring knife works wonders for precise banana and chili slicing.
- Grater – You’ll need a fine grater for the fresh coconut if you’re not using pre-grated. Freshly grated coconut always brings out better texture and aroma, trust me.
- Blender or food processor – To combine the bananas, coconut, and other ingredients into a smooth, creamy chutney. I always appreciate a high-power blender for its efficiency.
- Small saucepan – Essential for the tempering step. A sturdy, non-stick pan works best for evenly roasting the spices in coconut oil.
- Spatula – A silicone or wooden spatula is ideal for stirring the tempering without scratching the pan.
- Mixing bowl – To hold the chutney once blended and where the tempering is folded in for that perfect infusion of flavors.
These tools aren’t just practical; they help enhance the whole chutney-making process. And as someone who loves bananas dearly, I believe the right equipment lets the natural sweetness of this tropical fruit shine.
Directions
Making this Banana and Coconut Chutney is as soothing as growing my favorite fruit, bananas, in my backyard. Let’s dive into the steps to create this creamy, tropical delight.
Prep
I always start by gathering my ingredients to keep things smooth and stress-free:
- Peel two ripe bananas and slice them into small pieces. This helps them blend easily later.
- Grate 1 cup of fresh coconut, or if you’re like me and love fresh, crack open a coconut and grate it yourself—it’s worth the effort!
- Chop a green chili into small pieces for a mild kick.
- Peel and chop a half-inch piece of ginger, perfect for its earthy warmth.
- If using roasted peanuts, have them lightly crushed and set them aside.
- Measure 2 tablespoons of yogurt and have it ready.
Having these ingredients prepped ensures everything comes together effortlessly.
Blend The Chutney
Now comes my favorite part—combining everything into a tropical harmony:
- In a blender or food processor, add the banana slices, grated coconut, green chili, ginger, yogurt, and a pinch of salt for flavor balance.
- If you’re in the mood for texture, toss in a tablespoon of those roasted peanuts.
- Blend until you get a creamy chutney consistency. I like it a bit chunky, to savor small bites of magic, but you can blend it smoother if that’s your preference.
- Taste and adjust the salt or add a tiny splash of yogurt for more creaminess.
- Scoop the chutney into a bowl and set it aside while we make the tempering.
Temper The Chutney
Here is where the aroma of South Indian flavors truly shines:
- Heat 1 tablespoon of coconut oil in a small saucepan on medium heat. I love coconut oil’s nutty scent, echoing the chutney’s tropical heart.
- Once the oil is warm, add 1/2 teaspoon of mustard seeds and let them pop—this sound is like music in the kitchen.
- Toss in a sprig of curry leaves and 1 dried red chili. Sauté them until the curry leaves are crispy and aromatic.
- Sprinkle a pinch of asafoetida for that finishing touch of savory depth.
- Pour this tempering mix immediately over the prepared chutney. Use a spatula to spread the sizzling, fragrant mixture evenly.
Serving Suggestions
When it comes to serving banana and coconut chutney, the versatility of this dish excites me as much as watching my banana trees flourish. This chutney pairs beautifully with a variety of meals, making it a vibrant and flavorful addition to the table. Here are my favorite ways to enjoy it:
- As a Dip: I love serving this chutney as a dip for crispy dosas and fluffy idlis. The sweet and tangy banana flavor, paired with the creamy coconut, contrasts beautifully with these traditional South Indian favorites. A warm plate of idlis with a side of this chutney has been one of my go-to hearty breakfasts.
- Accompanying Rice: Scoop a generous portion of the chutney onto steamed rice. I often drizzle a spoonful of warm ghee over this combination—it’s the most comforting bite you’ll take. If you have some roasted papad or vegetable stir-fry, even better!
- Spread for Flatbreads: This chutney works wonders as a spread over chapatis or parathas. When I make parathas stuffed with mildly spiced vegetables, I love slathering a layer of chutney to add that extra layer of flavor.
- Snack Partner: The creamy texture and rich flavors make this chutney an excellent pair for fried snacks like samosas, pakoras, or vadas. I swear, banana and coconut chutney elevates the whole experience when served on a snack platter.
- Salad Dressing Alternative: On a whim, I’ve thinned the chutney with a little bit of water or buttermilk to use as a salad dressing. It complements greens, cucumbers, and grated carrots perfectly, with the natural sweetness of banana shining through.
Feel free to experiment with these serving ideas or create your own—bananas are so adaptable. Whether it’s a cherished family dinner or a quick snack for yourself, this chutney weaves a tropical touch into every bite.
Make-Ahead And Storage Tips
I often get asked if banana and coconut chutney can be made ahead or stored for later, and I’m thrilled to share some tips based on my experience. Since I’ve worked with bananas for years, I know they can oxidize quickly and affect a dish’s freshness. Thankfully, with the right approach, you can keep this chutney vibrant and delicious even if you prepare it in advance!
Make-Ahead Tips
- Prep Ingredients in Advance: Grating fresh coconut or chopping chili and ginger ahead of time can save you effort on busy days. Store these prepped ingredients separately in airtight containers in the refrigerator for up to a day.
- Blend Just Before Serving (Optional): If you want the freshest flavor, you can blend the ingredients closer to serving time. Add the yogurt and ripe bananas just before blending to preserve their sweetness and consistency.
- Complete the Chutney the Day Before: Alternatively, you can fully prepare the chutney the day before. Once blended, cover it tightly and refrigerate. I’ve found the flavors deepen beautifully after a few hours of rest.
Storage Instructions
- Short-Term Storage: Transfer the chutney to an airtight container or glass jar and refrigerate. It keeps well for up to 2 days. The key is to seal it properly to prevent exposure to air.
- Prevent Discoloration: If you’re like me and worry about the bananas darkening the chutney, make sure to include the yogurt as it helps counter oxidation. Adding a few drops of lemon juice can also help maintain its bright appearance.
- Reheat Tempering Separately: If you anticipate reheating the tempering before serving, store it separately and add it later. This ensures the chutney remains fresh and the aromatics retain their crisp texture.
Freezing Option
While I typically prefer fresh chutney, freezing is an option if you want to store it longer. Pour the chutney into a freezer-safe container, leaving space for expansion. It can be frozen for up to a month. When you’re ready to use it, thaw it in the refrigerator overnight. Be sure to stir it well after thawing, as the texture might become slightly grainy.
Conclusion
Banana and coconut chutney is truly a delightful blend of flavors that brings a tropical twist to any meal. Its versatility makes it perfect for experimenting with different pairings, and the process of making it is just as enjoyable as the end result. Whether you’re serving it fresh or storing it for later, this chutney is a wonderful addition to your kitchen repertoire. I hope you’ll give it a try and let its unique taste brighten up your meals!
