By Akshara
June 6, 2026
This zero-waste raw banana chutney, inspired by traditional South Indian Kacha Kela Pachadi, is a brilliant way to use the entire fruit, transforming both the fibre-rich green peel and the starchy flesh into a tangy, sustainable condiment. By boiling the whole unpeeled banana until tender, you unlock an ultra-creamy base that pairs beautifully with punchy tamarind and fiery green chillies. Finished with a classic mustard seed tempering, it makes a wonderfully texturised, eco-friendly companion for fresh dosas or idlis.
 1 large raw green banana (unripe), thoroughly washed  2 green chillies, chopped  1 tbsp tamarind pulp  1/2 tsp turmeric powder and salt to taste  For tempering: 1 tsp oil, 1/2 tsp mustard seeds, 1/2 tsp split white lentils (urad dal), a pinch of hing, and a sprig of fresh curry leaves
Top and tail the thoroughly washed green banana, slice it into thick rounds with the peel left completely intact, and boil in water with a pinch of turmeric for 10 to 12 minutes until both the skin and flesh are entirely soft.
Drain the water and transfer the cooked, unpeeled banana pieces into a blender or mortar along with the green chillies, tamarind pulp, and salt.
Process the mixture briefly to form a coarse, thick paste, adding a splash of fresh water if needed to bring the chutney together.
Heat oil in a small pan, crackle the mustard seeds, urad dal, hing, and curry leaves, then pour this hot aromatic tempering directly over the chutney and stir well before serving.