Use the banana flower bracts that were separated, to prepare this Chutney recipe. Start by washing them and chopping them into medium size pieces.
Place them on a pot and add just enough water to cover all the pieces. Add a pinch of salt, turmeric and cook on medium heat for 5- 8 minutes until they turn soft. Drain the cooking water and keep it aside.
Place a pan over medium heat and add cooking oil. When the oil heats up, add urad dal/split black gram, coriander seeds. and saute them until the urad dal turns golden. Add red chilies and saute for a few seconds before switching off the heat.
Blend the cooked banana flower bracts with all the remaining ingredients like ¼ cup grated coconuts, tamarind, sauteed spices, salt, and ¾ cup water. Blend to a smooth paste consistency. Banana flower Chutney is ready!
To prepare the seasoning, place a pan over medium heat and add a teaspoon of coconut oil. When the oil starts to heat up, add mustard seeds, black gram, and chili. As the black gram starts to turn brown, add curry leaves. Add the seasoning to the chutney.