Banana stem chutney

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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 stem1/4 cup chopped
Grated coconut1/4 cup
Green chillies4
Garlic flake1
Ginger1/8 inch piece
Saltto taste
Wateras needed

Ingredients to temper

Ingredients
Quantity
Mustard seeds1/4 teaspoon
Urad dal1/4 teaspoon
Curry leavesfew
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.