Ripe banana, but make it chutney: A snack with sweet surprises

For many Malayalis, ripe bananas mean pazhampori. But hidden in the pages of Pachakanavami, the iconic cookbook by Mrs KM Mathew, is a lesser-known gem: sweet banana chutney. With the tang of tamarind, the warmth of green chillies, and the comfort of coconut oil, it tastes like a nostalgic nod to homemade snacks—with just a hint of chaat.

This chutney makes clever use of ripe bananas—especially handy if you have a few going soft or some leftover coconut oil after making banana or jackfruit chips. What you get in the end is a snack that’s sweet, slightly spicy, and insatiably good with black coffee.

Ingredients
3 cup ripe bananas/plantains, sliced
1 cup chopped onions
1 tbsp sliced green chillies
4 tbsp tamarind water
Salt and sugar, to taste
1 cup fresh grated coconut (optional)

Preparation
The ripe banana slices are fried in coconut oil until golden and crisp, then drained
They are then tossed with finely chopped onions, chillies, grated coconut and just enough tamarind to bring balance
Add salt and sugar to taste

Serve as an afternoon snack or as a bold pairing with strong black coffee. It’s a dish that plays with contrasts, soft and crisp, sweet and sour, soothing and sharp, all at once.