Arati Pandu Pulusu Pacchadi (Sweet and Sour Chutney with Banana)

Chop (or squish with a spoon) two ripe bananas.

Add:

½ tsp salt (to taste)
2 Tsp tamarind juice
1 tsp brown sugar (jaggery)
2 green chopped chilies
4 sprigs of chopped coriander

to the pulp and mix well.

Garnish
¼ tsp urad dal
1/8 tsp mustard
1 red chili
pinch of hing
2-3 Tsp chopped onions

Heat 1 tsp oil. When the oil is hot, add the spices in the order listed above, 10-15 seconds apart:

Add the garnish to the pulp.

Optionally shallow fry a couple of gummadi Vadiyams and add.

You can also do the same thing with the banana stem (recipe #9 has directions to prepare doota). Use roasted and powdered sesame seed in place of onions.

These chutneys go very well with Patoli (recipe follows) or dal curries (eg. banana blossom and moong or chana dal).