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Banana Flower Chutney Recipe | Banana Blossom Chutney Recipe | Variety Chutney Recipe With Video. Today I am sharing here with you the recipe of a variety chutney that is made with Banana Flower Bracts (Petals). Normally we will just discard the petals and the florets attached with the banana flower, but recently I came to know that we can use banana flower petals (peels) for making chutney and banana flower florets for making pakodas. In this blog I have already shared the recipe of pakoda made with banana flower florets. Just check Banana Florets Pakoda Recipe. In that post itself I mentioned that later I will share the recipe of chutney that I made with banana bracts (petals). so thought to share it with you today. I think this chutney recipe will be new to many readers here. This chutney is very easy to prepare as well as tastes delicious. I have explained in detail how to take petals of banana flower in this video recipe. Just check it if you don’t know what to do with banana flower. Banana flower has many health benefits. I would like to share with you some of it’s health benefits here. Banana flower is a rich source of vitamins like vitamin A,C and E. They also contain potassium and fibers. It reduces blood sugar levels and it also increases the total hemoglobin levels in the body. It reduces menstrual pain and menstrul bleeding. Banana flower acts as an anti-depressant by reducing anxiety and boosting the mood since they contain magnesium. Banana flower boosts the supply of milk that helps the new mothers feed their babies, so including banana flower in your diet is good for your health. Let us come to the banana flower chutney recipe. Please try this recipe and let me know your feedback
Preperation Time:10 minutes
Cooking Time:10 minutes
Servings:2 people
Ingredients
Banna blossom bracts (Petals)-2
Turmeric powder-1/2 tsp
Salt-1 tsp
Oil-3 tbs
Chana dal-1 tsp
Urad dal-1 tsp
Dry red chillies-2
Grated Coconut-1/2 cup
Tamarind-small lemon sized
Salt-1 tsp
Jaggery-1/2 tsp
Mustard seeds-1/2 tsp
Dry red chilies-2
Curry leaves-few
Method Of Preparation
- Wash and clean the banana blossom. Peel the bracts from banana blossom
- Take 2 bracts for chutney. (Don’t take the outermost bracts).
- Chop the bracts in to big chunks
- Take water in a pan. Add turmeric powder and salt into it. Then add chopped banana bracts into it
- Mix it well with a spoon
- Boil it for 5 minutes or until the bracts (petals) turn soft
- Switch off the flame and drain the water
- Heat oil in a pan. Add chana dal, urad dal and dry redchillies
- Saute it until it turns golden brown in color
- Switch off the flame and allow it to cool down completely
- Once it’s cooled down completely, transfer it into a mixer
- Add grated coconut and cooked bracts into it. Then add tamarind, salt and jaggery into it.
- Add water as needed and grind everything into a fine paste
- Transfer it into a bowl
- Heat oil in a pan. Add mustard seeds into it. Once mustard seeds spluttered, add dry redchillies and curry leaves into it
- Saute it until red chilies turns light brown in color
- Add this into the chutney
- Banana flower chutney is now ready to serve
Video Recipe
