Banana Flower Chutney Recipe | How to do Karnataka style Banana flower chutney Recipe | Bale hoo chutney recipe with step by step photo | Banana blossom Chutney Recipe
Today I have for you all a very tasty and interesting recipe from Banana flower “ Banana flower Chutney / Bale hoovina Chutney “. This is an age-old heirloom recipe from Udupi region which I think my mom learnt from her MIL who in turn learnt from her daughters MIL .. Yes, that’s how family recipes gets passed from one hand to another. Banana flower chutney topped with ghee and hot rice tastes just yummy. They are just perfect to add that zing to any bland food. If you are looking for a spicy addition or accompaniment to a meal then this is it. It is quite simple to make and the best part is that you can store it in the refrigerator for a minimum of 1 month. Those who are short of time, these chutneys are saviours!
What is Banana Flower?
Recently I had been to native and was super excited to see an organic homegrown Banana flower in my relative’s backyard.
After female banana flowers get pollinated, they form bananas. After banana’s are produced, male flower still remains at the tip of the bunch which is what used in cooking. It is loaded with fibre, antioxidants, iron, potassium, calcium, vitamins and all other minerals. In Kannada, it’s known as bale moothi or poombey .
How to buy and clean Banana Flower?
Though I get good banana flower always in Bangalore, nothing can beat organic and homegrown ones.
While buying, always remember to pick that’s firm, fresh, tightly packed and bright purple in colour. The cleaning part of banana blossom is a little boring but the benefits that we get makes the time spent worth. We all know how fibre rich and nutritious banana flower is. here is a video which shows how to clean easily
So when I brought these homegrown banana flower’s, various dishes started running in my mind to cook and share with you all lovely peoples.
I have shared banana flower usili and for today it’s Banana flower chutney. It’s known as poombey chutney in Udupi region.
This chutney is given every day to a new nursing mother as it increases milk supply and helps in healing the wounds quicker. Every day for lunch I used to relish it with hot rice topped with fresh homemade ghee. You too try this delicious, healthy, fibre-rich Banana Flower chutney .. I am sure you will like it .. and yes anybody can eat it 🙂
Few simple points to note while making this Banana Flower Chutney are as follows :
- Always pick and use the good banana flower. else they turn bitter.
- You can serve this chutney with anything like rice, chapati, dosa, idli….. I love eating this with steaming hot rice & ghee.
- Store in an airtight container in a fridge. They remain fresh for 1 month.
- The same recipe you can follow to do curry leaves chutney. Replace banana flower with curry leaves and add little coconut while grinding.
- In case you don’t like garlic flavour, you can replace it with Hing for flavour.
You can also check banana stem raita
BANANA FLOWER CHUTNEY RECIPE / BALE HOO ( POOMBE ) CHUTNEY / VAZHAIPOO CHUTNEY
To grind :
- 1 big cup Banana Flower / Bale hoovu
- 1 1/2 tsp Coriander Seeds/ Dhania
- 1/2 tsp Cumin Seeds/ Jeera
- 4-5 nos Red Chillies
- 1 tsp Pepper
- a pinch or two Turmeric
- Lemon size Tamarind
- little Jaggery
- Salt to taste
For Tempering :
- 2-3 tsp Ghee / Coconut oil / any oil
- 1/2 tsp Mustard
- 7-8 pods Garlic
- 5-6 nos Curry leaf
- Wash fresh banana flower. Discard few outermost petals, which are very thick and little aged ( around 3-4 layers ). They will have a slight bitterness. So better not to use. The white flowers, if they are grown, remove the stamen. The tender ones you can use as such. refer video to clean and chop
- Finely chop banana flower from the tip and drop them in a bowl of water. Keep it so for 10 mins . Later discard water and the chopped banana flower is ready to use. refer video to clean and chop
- Transfer chopped banana flower, coriander seeds, cumin seeds, pepper, red chillies, salt, tamarind and haldi. Add water and cook on a medium flame for about 2 whistles.
- Allow it cool .
- After it gets cooled, transfer the mixture to a mixer. Grind it smooth . Adjust salt and tamarind level if required .
- In a kadai ,prepare the tempering.Heat a tablespoon of oil .Add the mustard seeds .When mustard seed starts popping, add garlic pieces and saute till they turn golden brown.Add curry leaves .
- Next transfer the ground chutney mixture to the kadai , little jaggery and stir well. Cook on medium flame for 4-5 mins stirring in between till the chutney gets desired consistency.The final little bit of sauteing and roasting helps in increasing the shelf life of the chutney.
- Done , our Banana flower chutney is now ready to serve .....