6 Bananas (Kela), ripe
3/4 cup Vinegar (Sirka)
3 teaspoons Salt (Namak)
1/8 teaspoon of Cinnamon (Dalchini) powder
2 ground Cloves (Lavang)
2 big cardamoms (Elaichi Moti)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 1/2 cups of Sugar (Cheeni)
4 teaspoons Raisins (Kishmish)
4 teaspoons blanched Almond (Badam)

How to make banana chutney:

  • Peel and chop bananas.
  • Cook with vinegar to a pulp and then stir in sugar until it dissolves.
  • Remove from the fire, mi» raisins, almonds (slit into halves), salt, chili powder and ground spices.
  • Cool, stir and pour into clean jars and cork tightly.
  • Serve after 2 days.

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