Spicy Banana Chilli Recipe – Authentic South Indian Garlic Chutney

Last Updated on 4 months by Neha Deshmukh

Spicy Banana Chilli Recipe – Authentic South Indian Garlic Chutney

Hey everyone! Today, I’m sharing a recipe that’s a total staple in my family – a fiery, flavourful Spicy Banana Chilli Chutney. This isn’t just any chutney; it’s a little slice of South India, packed with garlic, chillies, and a whole lot of zing! I first made this when I was trying to recreate my grandmother’s version, and honestly, it took a few tries to get it just right. But trust me, the effort is so worth it.

Why You’ll Love This Recipe

This chutney is seriously addictive. It’s got a wonderful balance of heat, tang, and savoury goodness. It’s incredibly versatile – perfect with idli, dosa, rice, or even as a spread for sandwiches. Plus, the aroma while it’s cooking is just heavenly! If you love a bit of spice and want to add a vibrant kick to your meals, you absolutely need to try this.

Ingredients

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

• 4 tbsp oil
• 13 garlic cloves
• 6 banana chillies
• 4 spicy chillies (adjust to your spice preference!)
• 0.5 cup coriander leaves, roughly chopped
• Small ball-sized tamarind
• 1 tsp salt
• 2 tbsp chana dal
• 2 tbsp urad dal
• 1 tsp cumin
• 0.25 tsp methi (fenugreek seeds)
• 1 tsp mustard seeds
• 2 dried red chillies
• 1 pinch hing (asafoetida)

Ingredient Notes

Let’s talk about a few key ingredients that make this chutney special:

• Banana Chillies: These aren’t your average chillies! They have a unique fruity flavour alongside the heat, which adds a lovely depth to the chutney. They’re milder than other Indian chillies, so don’t be afraid to use a generous amount.
• Hing (Asafoetida): A tiny pinch of hing goes a long way. It adds a savoury, umami flavour that’s almost indescribable. It also aids digestion – a little bonus!
• Fresh Curry Leaves: Please, please use fresh curry leaves if you can! They have a bright, citrusy aroma that really elevates the chutney. Dried curry leaves just don’t compare.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tbsp of oil in a pan over medium heat. Add the 13 garlic cloves, 6 banana chillies, and 4 spicy chillies. Roast for about 10 minutes, stirring occasionally, until they start to turn brown and fragrant. You’ll know they’re ready when you can really smell the garlic and chillies.
2. Next, add the 0.5 cup of coriander leaves and a handful of curry leaves to the pan. Sauté for a few minutes until the leaves shrink and become fragrant.
3. Now, let’s make the masala powder. In a separate pan, dry roast 2 tbsp chana dal, 2 tbsp urad dal, 1 tsp cumin, 0.25 tsp methi, and 1 tsp mustard seeds until they turn golden brown. Be careful not to burn them! Let them cool completely, then grind them into a fine powder.
4. Combine the roasted chillies, tamarind, and 1 tsp salt in a blender or food processor. Add the ground masala powder and a little water (start with a tablespoon or two) and grind into a smooth paste. Add more water if needed to get the right consistency.
5. For the tempering, heat another 2 tbsp of oil in a small pan. Add 1 tsp mustard seeds, 1 tsp urad dal, 2 dried red chillies (broken into pieces), a few curry leaves, a pinch of hing, and 5 crushed garlic cloves. Sauté until the mustard seeds splutter and everything is fragrant.
6. Finally, add the tempering to the chilli paste and cook for a few minutes, stirring constantly, until the oil starts to separate from the chutney. That’s when you know it’s ready!

Expert Tips

• Don’t skimp on the roasting time for the chillies and spices. It really brings out their flavour.
• Cool the roasted spices completely before grinding them. This helps prevent them from clumping.
• Adjust the amount of spicy chillies to your liking. If you’re not a fan of heat, you can reduce the number or even use milder chillies.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder chutney, remove the seeds from the spicy chillies. For extra spice, add a few more! My friend, Priya, loves to add a ghost pepper for a real kick.
• Regional Variations: In Karnataka, they often add a small piece of coconut to the chutney for a creamier texture. In Andhra, it’s common to use more tamarind for a tangier flavour.

Serving Suggestions

This chutney is amazing with so many things! Here are a few of my favourites:

• Idli and Dosa – a classic pairing!
• Rice – a spoonful of this chutney transforms a simple bowl of rice.
• Uttapam – it’s the perfect accompaniment.
• Sandwiches – spread a little on your favourite sandwich for a flavour boost.

Storage Instructions

You can store this chutney in an airtight container in the refrigerator for up to a week. It actually tastes even better the next day as the flavours meld together!

FAQs

• What is the best way to store this chutney? Store it in an airtight container in the refrigerator.
• Can I make this chutney in advance? Absolutely! It actually tastes better after a day or two.
• What is the role of tamarind in this recipe? Tamarind adds a lovely tanginess that balances the heat of the chillies.
• What can I substitute for banana chillies if I can’t find them? You can use a combination of other mild chillies, like Kashmiri chillies, and a small amount of a hotter chilli to get a similar flavour profile.
• How do I adjust the consistency of the chutney? Add more water, a tablespoon at a time, until you reach your desired consistency.

Enjoy making this Spicy Banana Chilli Chutney! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you!