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Vazhaithandu Chutney – Banana Stem Chutney Recipe

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Recipe for a very healthy chutney made with vazhaithandu – banana stem. Recipe with step by step pictures.

  • Total Time: 15 mins
  • Yield: 1 cup 1x



For the chutney

  • 1 cup chopped vazhaithandu / banana stem
  • 1 teaspoon Indian sesame oil (gingely oil)
  • 1 sprig curry leaves
  • 2 tablespoon toor dal
  • 34 dried chillies
  • 1/2 cup fresh shredded coconut
  • 1/2 teaspoon rock salt
  • a small marble size tamarind

For the tempering

  • 1 teaspoon Indian sesame oil (gingely oil)
  • 1/2 teaspoon urad dal
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 23 green chillies
  • 2 dried red chillies
  • a pinch of asafoetida


For the chutney

  1. Clean, prep and chop the banana stem and add it to water. I add a little vinegar / buttermilk to the water to avoid the banana stem from getting discoloured.
  2. Heat sesame oil (Indian gingely oil) in a pan and add in the curry leaves, toor dal and dried red chillies. Saute on a low flame till the dal is slightly roasted and brown in colour.
  3. Add in the fresh shredded coconut and the cut banana stem. Just saute for a minute. Add in the salt and tamarind. Remove from heat and transfer the ingredients to a mixie.
  4. Add half cup of water to the pan and wash (deglaze), add it back to the mixie.
  5. Grind everything to a fine paste.


  1. Heat oil in a pan and add in the urad dal, mustard seeds, curry leaves, green chillies, red chillies and a pinch of asafoetida. Let the mustard seeds crackle. Add it to the chutney.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Category: Chutney
  • Cuisine: Tamilnadu
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