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Recipe for Banana Blossom Chutney
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Ingredients
- Banana blossom bracts – 5 to 6 nos. or 1 cup chopped
- Tamarind- Small lemon sized
- Grated coconut- 1/2 cup
- Coriander seeds- 1 tsp
- Split black gram lentils- 1 tsp
- Salt- 1 to 1.5 tsp
- Black sesame seeds- 1 tsp
- Red chillies- 4 nos.
- Cooking oil- 1 tsp
Instructions
Preparation
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Peel the bracts from banana blossom (discard few outermost ones)and wash them thoroughly with enough water. Chop the bracts in to big chunks. Keep them aside till use.
Method
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Take the chopped banana blossom bracts in a vessel with tamarind and water to the immersing level. Then cook it in medium flame till the bracts turn soft. Let it cool down to room temperature.
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When the bracts are cooking, heat a wok or pan and dry roast the sesame seeds. Transferring the sesame to a container, heat the same wok with a teaspoon of oil followed by black gram lentils, coriander seeds and red chillies. Roast them together till the lentils turn little brown.
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In mixer grinder add the cooked bracts, roasted ingredients, grated coconut and salt. Grind them together adding water as needed. Transfer it to a serving bowl.
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Banana blossom chutney is ready to serve with steamed rice.
Notes
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Always choose the banana blossom that is firm with tightly packed petals and purple in color. Discard outermost few bracts or petals.
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Be careful while chopping the bracts as they tend to be very fibrous.
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You can season the chutney with mustard seeds and curry leaves which i skipped.
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