Banana Blossom Coconut Chutney | Vazhakoombu Chamanthi

Coconut chutneys are another one of my all-time favorite foods. So here is a great way to up the nutrition and flavor of your coconut chutney while doing your small part to reduce food wastage. Let’s put those beautiful, nutritious purple leaves from the outer layers of the blossom to good use instead of discarding them.

Banana Blossom Coconut Chutney | Vazhakoombu Chamanthi

Mouth-watering hot and tangy chutney made with banana blossom and coconut.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 5 people

Course: Breakfast, Side Dish

Cuisine: Indian, Kerala

Ingredients Equipment Method

Ingredients

  

• 4-5 purple leaves from a banana blossom
• 2 cups grated coconut
• 1 tbsp tamarind paste
• 2 inch ginger
• 5 shallots
• 2 dried whole red chili
• 1 sprig curry leaves
• 1/2 tsp red chili powder; cayenne adjust according to your heat level

Equipment

• Blender

Method

 

1. Cut purple leaves into large pieces.
   
2. Add leaves to a pan with water, turmeric, and salt
   
3. Boil for about 5 mins and cool.
   
4. Add all the ingredients to a blender and blend well.
   
5. Enjoy with hot rice or idlis!