Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped banana blossom bracts
  • 1 tbsp tamarind paste soaked in 1 cup water
  • 2 tbsp grated coconut
  • 1/2 cup fresh Coriander leaves
  • 5-8 green chillies (adjust as per taste)
  • 1/2 knob ginger roughly chopped
  • 1 tsp Sesame seeds
  • Salt
  • For Tempering:
  • 1 tsp mustard oil or coconut oil or any cooking oil
  • 1/2 tsp mustard seeds
  • 1 tsp urad dal (split and dehusked black gram lentils)
  • 7-8 fresh curry leaves
  • 2 dry red chillies

Instruction

  • Add the chopped banana blossom bracts into a medium size container. Remove the tamarind pulp and add the tamarind juice into the container.
  • Add just enough water in the container to level the banana blossom bracts. Cook the container on medium heat till the bracts are soft and cooked. Allow the container to cool down to room temperature.
  • Dry roast the sesame seeds. Keep it aside.
  • In a mixer or food processor, add quarter cup of water, coconut, ginger, fresh coriander, green chilies, roasted sesame seeds and salt as required.
  • Take out the cooked banana blossom bracts using a slotted spoon and add it to the mixer. Do not throw away the tamarind juice in the container.
  • Add a quarter cup of the tamarind juice or little more as required into the mixer.
  • Process the mixer 3-4 times and grind it into a smooth paste. Take out the ground mixture in a steel bowl or microwave safe bowl.
  • Prepare the tempering . Heat a pan and add oil into it. When the oil is hot, add the mustard seeds.
  • When the seeds stop cracking, add the urad dal, fresh curry leaves and dry red chilies. Sauté on low flame till the lentil turns light golden.
  • Add the tempering into the chutney bowl. Stir and mix.
  • The banana blossom chutney is ready. Serve it with dosa or as a side dish with lunch or dinner.