It sounds really weird to cook some thing lip-smacking dish out of a flower or blossom. I mean it is not a normal practice to use flowers in cooking which probably could be explained as out of the box or innovative idea of our ancestors. Banana blossom chutney must have born in our ancestor’s kitchen in an attempt to incorporate all the goodness of this blossom to our body. Banana blossom is well known for it’s medicinal properties, vitamins, minerals and fiber.
As a nursing mother I had to eat a kind of dry curry made from banana blossom in every day lunch. So banana blossom played a vital role in nursing mother diet and it was exceptionally good too.
In my recent visit to supermarket, I happened to see a wonderful, firm banana flower with dark purple bracts or petals. And you very well know, the next moment it was in my cart. There itself I was scheming for banana blossom chutney to post in this space. Oh my food blogging life 🙂 . It’s always wise to choose banana blossom which is firm, tightly packed and bracts being good purple in color.
When you plan to include banana blossom in your food, it’s better to discard the outermost few bracts and select the middle ones. I advise to rinse and clean the bracts thoroughly, then proceed to chop.
Loaded with spices like red chillies, sesame seeds, coriander seeds and lentils, that are roasted to perfection which are then ground with cooked banana bracts plus coconut plus salt. Banana blossom chutney left me licking every drop of it when paired with hot steamed rice. It is adaptable, quick and extremely yummy that you can accompany it with dosa too.