chopped cilantro (coriander)
1 good banana, sliced
1/2 red chilli without seeds, chopped
juice from 1/2 of a lime
Use a hand blender to combine all ingredients.
Banana chutneys are best eaten the same day as the colour turns greyish after a while. If you find the original colour ugly, use a tiny pinch of saffron soaked in warm water.
Nice with grilled quorn fillets or chicken fillets if you eat those.
2 comments:
I had been struggling for a while in developing a Mughal-inspired banana chutney, but never got it to work. This did, however. I tip my hat to your culinary instincts!
Thank you sir! I dare say your banana and mint chutney with green chilli was just as good.
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