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 .....