I had recently posted a recipe for banana stem juice as it is believed to be nature’s cure to prevent & flush out kidney stones. Besides this home remedy there are many other uses for banana stem – it is either cooked fresh in a sort of a saute or to extend it’s life, brined. While banana stem is not scarce, it’s availability is limited to the time when a tree has been felled/cut in order to extract the innermost core. So I am guessing not every store stocks it either. In Mangalore and other such places, the banana stem is available in the fresh fruit & vegetable markets. I have found it in most Indian/Asian supermarkets in Dubai such as Lulu, Sunrise & Westzone.
Banana stem is brined just to extend it’s life and becomes a handy addition to chutneys. Normally coconut chutneys are a staple in South Indian homes. The next time you want to give it a healthy twist you can add some brined banana stem to it. The addition of other ingredients such as green chillies enhances it’s flavour and I personally like to add raw mangoes to the same jar. This not just gives the banana stem a refreshing tang but also helps me use the same mangoes in the chutney if I wish to, even during the off-season. So do give this recipe a try and don’t forget to watch the video which I have linked below!
Banana stem is used in various Indian dishes especially chutneys. Here's an easy way to preserve it in brine (salt water)
- 8-10 inch piece of banana stem
- 4-5 green chillies
- 1-2 medium sized raw mangoes, deseeded & sliced or chopped
- 2.5 litres, 10 cups water
- 2 cups table salt
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Add the water to a pot and dissolve the salt in it. It is ok if it is not dissolved completely. Let this solution boil for 3-4 minutes. Then turn off the heat and let the water cool down completely
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Peel off the outermost part of the banana stem - this is the hard, fibrous part which must be discarded. After peeling 2-3 times you will find a pure white central core which is what we need
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Slice the core into roundels of 1/2 inch thickness.You can slit the chillies or keep them whole. Adding raw mangoes to this preparation will enhance its flavour but it is not a must.
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Take a sterilized glass or ceramic jar and add the banana stem pieces, green chillies and raw mangoes (if using) to it. Pour the boiled & cooled salt water over it and using a clean, dry spool/ladle dip all the pieces in this water and cover some over them.
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Cover the lid of the jar and keep it in a cool, dark place of your kitchen. If prepared hygienically, this preparation will last a year. You can also refrigerate the jar if you wish.
This is the quantity I generally prepare. You can reduce the quantity if you wish.
Again one of my favourites during my childhood days , we tried the mitachae Ghrae dish which was excellent as the ghares were easily available at mang as lire stores in mumbai Thanks a million for reviving my childhood tastes
Also kollaso boiled ambo , there is a traditional ambyak vattun galli recipe white coconut chutney with boiled salted mango slices , if you have the recipe please send me the link [email protected]
Thanks in anticipation
Regards
Frank
Thank you so much! I don’t have that particular recipe but you could adapt my regular coconut chutney recipe and just add the raw mango in brine instead of the tamarind https://www.ruchikrandhap.com/basic-coconut-chutney/