Raw Banana cutlets and Mix Friut Chutney for The 4 Velveteers!

August 22, 2010 at 8:17 pm 20 comments

I received a bag full of home-grown green/raw bananas from my mother’s backyard last week. I have never actually cooked anything with raw banana. My recipe search led me to this wonderful Raw banana and peas cutlet recipe from Sanjeev Kapoor.

These sinful cutlets made with cooked Raw banana, Green peas and a handful of spices make a very good party starter or a tea tine snack. It does not require any binding and are very easy to shape and fry. I tried a shallow fried version but the original deep fried version tastes better. The cutlets were crisp and crunchy and the raw banana-peas was a super hit ‘made-for each other’ combo. It is a keeper recipe and I am going to make it whenever I can lay my hands on raw bananas, even if it means some sinful-deep fried indulgence!

I made a few changes to the original recipe in the proportions of the ingredients to suit our taste.

I serve the Raw banana and peas cutlet along with a Mix fruit chutney (recipe follows) here for the 4- Velveteers challenge for August.

The 4 Velveteers  (started by Pamela, Aparna, Asha, and Alessio) is ‘A food bloggers monthly event spanning the 7 seas. Different cultures,different palates, different backgrounds are the best spices to excite our palates

I joined the group this month and the lovely Asha of Forkspoonknife challenged us to create a savory dish where fruit(s) play the lead role!

Here’s the recipe for the Raw banana and peas cutlet:


7-8 green/raw bananas peeled, cubed and pressure cooked till soft

~3/4th cup green peas boiled and mashed

4-5 green chillies finely chopped

½ tsp Red chilli powder

½ tsp Amchur (Raw Mango) powder

1 tsp Garam Masala powder

1/2 tsp grated fresh ginger

Few sprigs coriander leaves, cleaned washed and finely chopped

A pinch of Asafoetida

Salt to taste

Oil for deep frying


Mash the cooked green bananas.

Take the mashed banana and mashed peas in a mixing bowl.

Add all other ingredients except the oil.

Mix well.

Shape the mixture into round or heart shape cutlets.

Heat oil in a wok.

Deep fry the cutlets till golden brown.

Drain on an absorbent paper.

Serve hot with mix fruit chutney or any sauce of your choice.

 Mix fruit Chutney:

This mix fruit chutney was made in an attempt to save the fruits lurking in the fridge which were threatening to rot.

I have used up whatever fruits were available balancing the sweet and sour taste. I knew this would not have passed up as a jam, So to make it more flavourful I added some red chilli powder ,other spices and some refreshing mint leaves. The result was a fabulous Sweet-sour and spicy chutney which can be used as a dip for almost anything. I also had it as a substitute to tamarind chutney in pani puri!

Recipe for Mix fruit chutney:


2 Golden delicious apples peeled and chopped

4-5 red plums chopped

3-4 canned pineapple rings chopped

5-6 dried figs chopped

5-6 dried apricots chopped

~ 2 candied Indian Gooseberries (Amla)

4-5 dried pitted prunes chopped

1/4th cup raisins

3/4 cup dates (Khajur) chopped

2-3 tsp Red chilli powder

2 tsp Garam Masala

1 tsp Black pepper powder

1 tsp Chaat masala

2tbsp apple cider vinegar

½ cup mint leaves chopped

Salt to taste


Mix all the fruits fresh as well as dried in a deep pan along with ~1/2 cup of water.

Cook on low heat for 15-20 minutes, stirring in between and adjusting the water as required.

Add the spices, salt and vinegar and cook for another 15- 20 minutes or till all the fruits are mushy and cooked.

Set aside to cool.

Run in a blender along with the mint leaves to a smooth chutney consistency.

Serve with cutlets or chips, puris, crackers or crudities or use as a breadspread!

This chutney refrigerates well for about 1 week.


Please also checkout what the other Velveteers have created:

Aparna : Eggless Vegetable- Nut Loaf with a sweet and spicy Mango Jalapeno sauce

Pamela: Green Papaya Curry

Ken : Skillet Roasted Sweet n Sour Pork


Entry filed under: asafoetida, Chutneys, coriander leaves, For the little wonders, Garam masala, ginger, green chilli, mango powder, masala, Monsoon Magic, Party Time, red chilli, salt, Side dishes, The 4 Velveteers.

Pepper away the Monsoon blues with this quick and simple Black pepper Rasam/soup Pickled Beets

20 Comments Add your own

  • 1. Aparna  |  August 23, 2010 at 11:11 am

    Great take on the challenge. Especially love the chutney. Welcome to the group.

    • 2. My foodcourt  |  August 23, 2010 at 12:17 pm

      Thanks Aparna..had fun making the Chutney ;tasting with each addition! 🙂

  • 3. Asha@FSK  |  August 24, 2010 at 7:59 pm

    What a cool idea and take on the challenge!!! Love the cutlets!! :))

  • 4. Umm Mymoonah  |  August 24, 2010 at 9:22 pm

    very nice recipes, beautiful pictures, I just love your blog.

  • 5. The Cooking Ninja  |  August 24, 2010 at 9:47 pm

    Welcome on board!

    Thanks for participating in this month’s challenge. Love your idea of banana cutlet & fruit chutney. They certainly rock!

  • 6. sangeeta  |  September 10, 2010 at 9:57 am

    Hi Madhuli..

    Clicked from Pamella’s blog to come here.
    You have a great blog and i read a few of your posts today…
    This plantain cutlet i make too but in a different way , this recipe looks great with the chutny…

    Loved your daliya upma too , this is all my kind of food and i am really feeling at home at your food court.

    • 7. My foodcourt  |  September 16, 2010 at 8:49 am

      Thanks a lot Sangeeta for the kind words and encouragement.

  • 8. sangeetakhanna  |  September 10, 2010 at 4:27 am

    Hi Madhuli..
    Clicked from Pamella’s blog to come here.
    You have a great blog and i read a few of your posts today…
    This plantain cutlet i make too but in a different way , this recipe looks great with the chutny…
    Loved your daliya upma too , this is all my kind of food and i am really feeling at home at your food court.

    • 9. Madhuli  |  September 16, 2010 at 3:19 am

      Thanks a lot Sangeeta for the kind words and encouragement.

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  • 15. Nita  |  March 23, 2013 at 10:11 am

    Your post is nice and so are the photos. But what I see as sinful here is the newspaper that you are using to serve or store the cutlets. These are poisonous as lead from the printing ink leaches on to food, particularly oily and spicy food. Lead is very harmful for the body and serving it directly into one’s stomach is not good. A lot of people do use newspapers but that’s because they do not know about its dangers.

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August 2010




Find my recipes at The Urban Spice


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