Banana Stem Chutney

“Unveiling the tangy twist: Banana Stem Chutney, a flavorful fusion of tradition and innovation.”


  • 1 cup chopped banana stem
  • 2 tablespoons grated coconut
  • 2-3 green chilies (adjust according to your spice preference)
  • 1 small piece of ginger
  • 1 tablespoon roasted peanuts
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon lemon juice
  • Salt to taste
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • Curry leaves (optional, for garnish)


  1. Prepare the banana stem: Peel off the tough outer layers of the banana stem until you reach the tender inner core. Chop the tender core into small pieces and soak them in water mixed with a little lemon juice to prevent discoloration.
  2. Cook the banana stem: Drain the chopped banana stem and cook it in a pot of boiling water until tender. Drain and let it cool.
  3. Grind the ingredients: In a blender or food processor, add the cooked banana stem, grated coconut, green chilies, ginger, roasted peanuts, coriander leaves, lemon juice, and salt. Grind everything together to a coarse paste. Adjust salt and lemon juice according to your taste.
  4. Temper the chutney: Heat oil in a small pan. Add mustard seeds and let them splutter. Add a pinch of asafoetida (hing) and curry leaves if using. Pour this tempering over the chutney and mix well.
  5. Serve: Transfer the banana stem chutney to a serving bowl. It can be served as a side dish with rice, dosa, idli, or any other South Indian meal.

Enjoy your banana stem chutney!

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