Preparation time : 10 minutes
Cooking time : 2 minutes to temper
Serves : 3 members
Description
Hubby dear is obsessed with coconut chutney proving to be a typical true blue South Indian. The myth of adding too much coconut into dishes is not healthy is so strong with in me, that I keep telling him to use less coconut chutney to eat. At times I make chutney’s with vegetables and serve but some how his love for the coconut chutney has never ever faded. For a change from the vegetable chutneys I make this time I tried it with a new unexpected healthy twist of adding banana stems in my chutney. The chutney was fibrous but very tasty. An ideal dish to be enjoyed with idli or dosa. I silently served it for breakfast with steaming hot idlis . With no complaints at all, I could see hubby dear gulping down his breakfast. As he was washing his hands, he goes on to say “the chutney was a bit fibrous but tasty”. Then I told him the chutney was made with banana stem. He had a surprised look and smiled. Well that’s his way of appreciation which means a lot to me. I was in cloud nine that I managed to make a welcome change from the usual coconut chutney. This banana stem chutney is healthy yet a comforting treat that needed no hard work to impress. What more do you want?
Ingredients to grind
Ingredients | Quantity |
|---|---|
| Banana stem | 1/4 cup chopped |
| Grated coconut | 1/4 cup |
| Green chillies | 4 |
| Garlic flake | 1 |
| Ginger | 1/8 inch piece |
| Salt | to taste |
| Water | as needed |
Ingredients to temper
Ingredients | Quantity |
|---|---|
| Mustard seeds | 1/4 teaspoon |
| Urad dal | 1/4 teaspoon |
| Curry leaves | few |
| Gingely oil ( sesame seed oil ) | 1 teaspoon |
Method
- Grind all the ingredients together mentioned under the to grind column to a smooth paste. Taste and adjust seasoning.
- Heat oil, crackle mustard seeds, urad dal and curry leaves. Pour over the ground chutney. Mix well and serve with idli or dosa.
