Peel the bracts from banana blossom (discard few outermost ones)and wash them thoroughly with enough water. Chop the bracts in to big chunks. Keep them aside till use.

Take the chopped banana blossom bracts in a vessel with tamarind and water to the immersing level. Then cook it in medium flame till the bracts turn soft. Let it cool down to room temperature.

When the bracts are cooking, heat a wok or pan and dry roast the sesame seeds. Transferring the sesame to a container, heat the same wok with a teaspoon of oil followed by black gram lentils, coriander seeds and red chillies. Roast them together till the lentils turn little brown.

In mixer grinder add the cooked bracts, roasted ingredients, grated coconut and salt. Grind them together adding water as needed. Transfer it to a serving bowl.

Banana blossom chutney is ready to serve with steamed rice.

Always choose the banana blossom that is firm with tightly packed petals and purple in color. Discard outermost few bracts or petals.

Be careful while chopping the bracts as they tend to be very fibrous.

You can season the chutney with mustard seeds and curry leaves which i skipped.