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Aratikaaya Tokkala Pacchadi (Plantain/Raw Banana skin chutney )

This recipe is shared by my pinni(aunt) who was here in London for couple of weeks. When she first time told me this I din't believe we could make chutney with raw banana skin but had no doubt about its taste as anything which she made tasted simply delicious. So here is the recipe. Believe me no one can even guess what the chutney is made of. Enjoy!!


  • Raw plantain/Banana skin (Boiled for plantain fry)
  • Green chillies - 5
  • Tamarind paste - 1 tsp
  • Cumin - 2 tsp
  • Garlic clove - 1
  • Yoghurt (Curd) - 2 spoons
  • Dried red chillies - 3
  • Curry leaves - few
  • Split black gram (Urid dal) - 2 tsps
  • Mustard seeds - 1 tsp
  • Bengal gram (Chana dal) - 2 tsp
  • Fenugreek seeds (Menthi seeds) - 1/2 tsp
  • Oil for frying
  • Salt to taste


  • From the boiled raw banana which we have used for plantain fry, keep the banana skin aside and cut it into small pieces.
  • Fry the green chillies in oil and keep them aside.
  • Now grind the boiled raw banana skin, fried green chillies, garlic clove, 1 tsp cumin seeds, tamarind paste and salt without adding water. As it is thick, add 2 spoons yoghurt while grinding. Make a fine paste and keep it aside.
  • For seasoning, take 2 spoons oil in a pan and heat it. Once oil gets hot add bengal gram, black gram, dried red chillies, cumin, mustard seeds, fenugreek seeds and curry leaves. Once the seasoning starts popping up and smelling good which shouldn't take more than few seconds add to the chutney.
  • Serve it with hot rice and ghee.

Tip: We get curry leaves in indian grocery stores here in London. As soon as I get fresh curry leaves from the market I keep it frozen and use it for long as they remain fresh.

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