Banana Stem Chutney Recipe – Authentic South Indian Vazhaithandu Recipe

Last Updated on 2 months by Neha Deshmukh

Banana Stem Chutney Recipe – Authentic South Indian Vazhaithandu Recipe

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vazhaithandu Chutney, or Banana Stem Chutney. It’s a South Indian staple, and honestly, it’s one of those dishes that just feels like home. I first learned to make this from my grandmother, and it’s been a family favorite ever since. It’s surprisingly easy to make, packed with flavor, and incredibly good for you!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s a little bit special. The banana stem adds a unique, slightly tangy, and wonderfully crunchy texture. It’s a fantastic accompaniment to idli, dosa, vada, or even rice. Plus, it’s a great way to incorporate a superfood into your diet! It’s quick to whip up – perfect for a busy weeknight or a festive breakfast.

Ingredients

Here’s what you’ll need to make this amazing chutney:

• 1 cup chopped vazhaithandu (banana stem) – about 200g
• 1 teaspoon Indian sesame oil (gingely oil) – about 5ml
• 1 sprig curry leaves – about 10-12 leaves
• 2 tablespoons toor dal – about 30g
• 3-4 dried red chillies
• ½ cup fresh shredded coconut – about 50g
• ½ teaspoon rock salt – about 2.5g
• Small marble size tamarind – about 5g
• 1 teaspoon Indian sesame oil (gingely oil) – about 5ml (for tempering)
• ½ teaspoon urad dal – about 2.5g (for tempering)
• ¼ teaspoon mustard seeds – about 1g (for tempering)
• 1 sprig curry leaves – about 5-6 leaves (for tempering)
• 2-3 green chillies (for tempering)
• 2 dried red chillies (for tempering)
• 1 pinch asafoetida (hing) – about ¼ tsp

Ingredient Notes

Let’s talk about some of these ingredients – a few little tips I’ve picked up over the years!

Vazhaithandu (Banana Stem): Benefits & Selection
Banana stem is a nutritional powerhouse! It’s rich in fiber, potassium, and antioxidants. When choosing, look for a firm stem with a fresh, slightly sweet smell. Avoid stems that are bruised or discolored.

Indian Sesame Oil (Gingely Oil): Flavor Profile & Substitutes
Gingely oil adds a beautiful nutty aroma and flavor. If you can’t find it, you can substitute with sunflower oil or coconut oil, but the flavor will be slightly different.

Toor Dal & Urad Dal: Regional Variations
Toor dal (split pigeon peas) and urad dal (split black lentils) are common in South Indian cooking. Some families prefer to use chana dal (split chickpeas) instead of toor dal – feel free to experiment!

Dried Red Chillies: Spice Level & Types
The number of dried red chillies you use will determine the spice level. I usually use Byadagi chillies for color and flavor, but you can use any dried red chilli you prefer.

Asafoetida (Hing): A Unique Flavor Enhancer
Asafoetida has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It aids digestion and adds a unique depth to the chutney.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, clean, prep, and chop the banana stem. This is the most time-consuming part, but totally worth it! Soak the chopped stem in water with a splash of vinegar or buttermilk to prevent it from discoloring.
2. Heat 1 teaspoon of sesame oil in a pan over medium heat. Add the curry leaves, toor dal, and dried red chillies. Sauté until the dal is lightly roasted and fragrant – about 2-3 minutes.
3. Add the shredded coconut and chopped banana stem to the pan. Sauté for another minute, then mix in the rock salt and tamarind.
4. Transfer the mixture to a blender. Deglaze the pan with about ½ cup (120ml) of water, scraping up any browned bits from the bottom, and add that to the blender too.
5. Grind everything into a smooth paste. Add a little more water if needed to reach your desired consistency.
6. Now for the tempering! Heat another teaspoon of oil in a small pan. Add the urad dal and mustard seeds. Once the mustard seeds start to crackle, add the curry leaves, green chillies, dried red chillies, and asafoetida. Sauté for about 30 seconds.
7. Pour the tempering over the chutney and mix well. And that’s it! Your delicious Banana Stem Chutney is ready.

Expert Tips

Here are a few things I’ve learned to make this chutney even better:

Achieving the Right Consistency
The chutney should be smooth but still have a little bit of texture. Don’t over-blend it!

Preventing Discoloration of Banana Stem
Soaking the chopped banana stem in water with vinegar or buttermilk is key to preventing it from turning brown.

Tempering Techniques for Maximum Flavor
Don’t rush the tempering! Let the spices sizzle and release their aromas before pouring them over the chutney.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
This recipe is naturally vegan!

Gluten-Free Adaptation
This recipe is naturally gluten-free!

Spice Level Adjustment (Mild to Spicy)
Adjust the number of red chillies to your liking. For a milder chutney, remove the seeds from the chillies.

Festival Adaptations (Onam, Pongal)
During Onam and Pongal, my family loves to add a little bit of jaggery to the chutney for a touch of sweetness.

Serving Suggestions

This chutney is incredibly versatile! Serve it with:

• Idli and Dosa
• Vada
• Rice
• Uttapam
• As a side with your favorite South Indian meals

Storage Instructions

Store leftover chutney in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

What are the health benefits of banana stem?
Banana stem is packed with fiber, which aids digestion. It’s also a good source of potassium, vitamin C, and antioxidants.

Can I use frozen banana stem for this chutney?
Yes, you can! Just thaw it completely and squeeze out any excess water before using.

How can I adjust the sourness of the chutney?
Adjust the amount of tamarind. If you prefer a less sour chutney, use a smaller piece of tamarind.

What is asafoetida and can I skip it?
Asafoetida (hing) adds a unique savory flavor. You can skip it, but the chutney won’t have the same depth of flavor.

How long does this chutney stay fresh?
Stored properly in the refrigerator, this chutney will stay fresh for 3-4 days.

Enjoy making this delicious and healthy Banana Stem Chutney! Let me know how it turns out in the comments below. Happy cooking!