Banana Flower Chutney

Recently I was reading health benefits of banana flower. It is high in antioxidants also helps to prevent PCOS (menstrual problems). My mom always used to prepare different recipes with this. I never used to like it and never tasted it especially because of its dark color and texture. But during my post pregnancy I was forced to eat this. I realized how tasty it is, especially the chutney which is made by my doddamma (mom's elder sister). She used to prepare specially for me without spices and tamarind for 3 months regularly. Many thanks to her:). I tried it today but with tamarind, it came out very well.

Here is the recipe:
1) Firstly clean it with water and discard 2-3 rough layers.
2) Now start peeling one by one petals until you get closed petals.
3) In these remove the white flower portion(optional). Otherwise it turns out little bitter and sour in taste, but more healthy.
4) Cut these petals including closed petals inside, into small pices, add turmeric, little water and pressure cook this for 2-3 whistles, you can also steam this.
5) Grind them into smooth paste
6) In a pan add little oil, sprinkle some mustard, put some garlic, once garlic turns out little dark brown color add tamarind water, salt, 1 red chili and lastly the flower paste, saute for some time until it thickens.

Our chutney is ready. This goes well with ganji (rice porridge) or rice.