Bananas are one of the most easily available and affordable fruits, enjoyed all year round. While ripe bananas are eaten as is, raw bananas are often used to make sabzi or chips. But no matter how we consume
them, one thing remains common: we peel the banana and throw the skin away.
But what if you could turn that peel into something delicious? It may sound surprising, but banana peel chutney is now going viral on social media.
This recipe, inspired by a Bihari-style preparation, uses raw banana peels to create a flavourful and unique chutney.
What You’ll Need
- 2 raw bananas
- 1 finely chopped onion
- 4–5 garlic cloves (finely chopped)
- 1-inch ginger (finely chopped)
- 1–2 green chillies (finely chopped)
- 1 dried red chilli
- 1 teaspoon cumin seeds
- 2–3 teaspoons mustard oil
- Salt
- Fresh coriander (finely chopped)
- Juice of 1 lemon
How To Make Banana Peel Chutney
Step 1: Start by pressure cooking the raw bananas for two whistles. Once done, separate the peel from the pulp. You can use the pulp later for dishes like sabzi, kofta, or tikkis.
Step 2: Let the peels cool, then chop them into small pieces.
Step 3: Heat mustard oil in a pan and add cumin seeds. Once they splutter, add chopped onion, garlic, ginger, green chillies, and the dried red chilli. Sauté well until fragrant.
Step 4: Now add the chopped banana peels along with a pinch of salt. Cook for a few minutes, stirring well so the flavours blend together. Add fresh coriander, switch off the heat, and let the mixture cool.
Step 5: Once cooled, grind it into a chutney. Finally, add a squeeze of lemon juice and a drizzle of raw mustard oil for that authentic flavour.
This chutney isn’t just a side dip. You can pair it with chapati when you don’t have a sabzi, or even enjoy it with rice in place of dal or curry.
