Thursday, 5 October 2017

Banana Flower Chutney

This is a recipe my mother learned from her aunt. I remember my mother making it when I was in school. She made it again the other day after a long time and we had it with idlis. Earlier it was used as an accompaniment to kanji or rice gruel, which was a meal quite often during her childhood days.

It is a very simple recipe which uses a very few basic ingredients. Since it uses the outer petals of the banana flower it is fibre rich.


3-4 banana flower petals,
2-3 garlic cloves,
A lemon sized ball of tamarind,
Red chillies to taste (we like it spicy so we used about 6 red chillies),
Rock salt to taste (you can use normal salt too),
3 tsps of coconut


After you remove the outermost petals of the banana flower (which are generally discarded), the next few petals are what is used for this chutney.

Chop the banana flower petals to ease the grinding process, then grind it with the garlic cloves, tamarind, red chillies and rock salt. Once it is half ground add the coconut and grind it together. Ta da…it is ready.