Banana flower chutney (udupi heirloom recipe)

Cooking Directions

• STEP 1.Clean the banana flower by removing the outer layers and the stamen. Chop it finely and soak in water with a little lemon juice to prevent discoloration.
• STEP 2.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add chopped banana flower, grated coconut, tamarind paste, red chili powder, and salt. Mix well and cook until the banana flower is tender.
• STEP 4.Allow the mixture to cool and then grind it into a smooth paste. Add water if needed to adjust the consistency.
• STEP 5.For tempering, heat oil in a small pan and add mustard seeds, urad dal, and curry leaves. Once they splutter, pour the tempering over the chutney.
• STEP 6.Serve the banana flower chutney with dosas, idlis, or rice. It can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To remove the bitterness from the banana flower, soak it in water with a little salt and turmeric for 30 minutes before chopping.
• You can add roasted peanuts or cashews for a crunchy texture.
• Adjust the spice level according to your preference by adding more or less red chili powder.

Storage and Serving

• Store the banana flower chutney in an airtight container in the refrigerator for up to 3 days.
• Serve the chutney as a side dish with dosas, idlis, or rice.
• You can also use it as a spread for sandwiches or wraps for a unique and flavorful twist.