Grilled Banana & Avocado Recipe – Tamarind Chutney Spice

Last Updated on 2 months by Neha Deshmukh

Grilled Banana & Avocado Recipe – Tamarind Chutney Spice

Introduction

Okay, you guys, get ready for something a little different! I stumbled upon this combination a few years ago while experimenting with flavors, and it’s become a total go-to for a quick, healthy, and surprisingly satisfying snack or light meal. It’s sweet, savory, a little spicy, and totally unexpected. Grilled banana and avocado might sound strange, but trust me – the tamarind chutney ties everything together beautifully. It’s a flavor bomb!

Why You’ll Love This Recipe

This recipe is seriously a winner for so many reasons. It’s ready in under 10 minutes, requires minimal cooking skill (hello, easy!), and is packed with good-for-you ingredients. Plus, it’s a fantastic way to showcase the versatility of both bananas and avocados. It’s a delightful fusion of flavors that will leave you wanting more.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 avocado, each
• 1 banana, each
• 2 tablespoons tamarind chutney
• 0.25 teaspoon cumin powder
• 0.25 teaspoon red chili powder
• 0.25 cup cilantro, chopped
• 0.25 teaspoon salt
• 0.25 teaspoon ground black pepper
• Olive oil for brushing

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Avocado Varieties

Hass avocados are my personal favorite for this recipe because of their creamy texture. But honestly, any ripe avocado will work! Just make sure it yields to gentle pressure.

Tamarind Chutney – Regional Variations & Uses

Tamarind chutney is a staple in Indian cuisine, and the flavor can vary quite a bit depending on the region. Some are sweeter, some are spicier, and some have a more tangy profile. I prefer a slightly tangy one for this recipe, as it balances the sweetness of the banana. You can find it at most Indian grocery stores, or even make your own!

Spice Blend – Cumin & Chili Powder

The cumin and chili powder add a lovely warmth and subtle heat. Feel free to adjust the amount of chili powder to your liking – I’ll give you some tips on that later. Kashmiri chili powder will give you a beautiful color with mild heat.

Olive Oil – Choosing the Right Type

I recommend using a good quality extra virgin olive oil for brushing the bananas. It adds a nice flavor and helps them get beautifully golden on the grill.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

First, peel and slice the banana into four pieces. Then, heat up your grill pan over medium heat. Brush the banana slices with a little olive oil and grill them for 2-3 minutes per side, until they’re golden brown and slightly caramelized. Season with a pinch of salt and pepper.

While the bananas are grilling, dice the avocado and place it in a bowl. Add the tamarind chutney, cumin powder, and salt. Mix everything together gently until well combined.

Now, arrange the avocado mixture on a plate. Surround it with the grilled banana slices. Sprinkle with red chili powder and garnish generously with fresh cilantro. And that’s it!

Expert Tips

Don’t overcrowd the grill pan when grilling the bananas. Work in batches if necessary to ensure they get nicely browned. A little char is good!

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustment

If you’re sensitive to spice, start with just a pinch of red chili powder. You can always add more later! My friend, Priya, loves to add a dash of cayenne pepper for an extra kick.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your tamarind chutney doesn’t contain any unexpected ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Festival Adaptation – Navratri/Janmashtami

During Navratri or Janmashtami, you can serve this as a light and flavorful offering. It’s a great way to incorporate fruit into your fasting meals.

Serving Suggestions

This grilled banana and avocado is fantastic on its own as a snack. It also makes a lovely light lunch or appetizer. You can serve it with a side of quinoa or brown rice for a more substantial meal.

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to a day. The avocado may brown slightly, but it will still taste delicious.

FAQs

Got questions? I’ve got answers!

Can I use ripe plantains instead of bananas?

You absolutely can! Plantains will give it a slightly different flavor and texture, but it’s a delicious alternative. Just make sure they’re ripe, but still firm enough to grill.

What is a good substitute for tamarind chutney?

If you can’t find tamarind chutney, you can try using a mixture of dates paste, lime juice, and a touch of jaggery. It won’t be exactly the same, but it will provide a similar sweet and tangy flavor.

Can this be made ahead of time?

You can dice the avocado and mix it with the tamarind chutney and spices ahead of time, but I recommend grilling the bananas just before serving for the best texture.

How can I adjust the sweetness of this dish?

If you prefer a less sweet dish, use a more tangy tamarind chutney or add a squeeze of lime juice.

Is it necessary to grill the bananas, or can I pan-fry them?

Grilling gives the bananas a lovely smoky flavor, but you can definitely pan-fry them in a little olive oil if you don’t have a grill pan.

What type of cilantro is best for garnish?

I prefer using fresh, vibrant cilantro with long stems. It adds a beautiful pop of color and flavor.