Ingredients

• 1 cup - fresh drumstick flowers, washed, drained
• 3-4 green chillies
• 2 stalks mint leaves, plucked, cleaned
• 2 stalks curry leaves, plucked, cleaned
• 1/4 cup - split dry roasted chickpeas (phutana)
• 1/4 cup - fresh coconut grated
• 1 small flake garlic
• 1/2 tsp - ginger grated
• salt to taste
• 2 tsp lemon juice
• To temper:
• 2 tsp - oil
• 1/2 tsp - urad dal
• 1/2 tsp - cumin seeds
• 1/2 tsp- mustard seeds
• 2 pinches asafetida
• 1 stalk curry leaves, plucked
• 5-6 drumstick flowers, cleaned
• 1 tbsp- water

How to Make Drumstick Flower Chutney

• Grind all ingredients together to a fine chutney.
• Check salt and lemon juice to taste
• Pour into dish.
• To temper:
• Heat oil in a small pan.
• Add dal, seeds, asafoetida, allow to splutter.
• Add curryleaves, flowers, water
• Pour into chutney while sizzling.
• Stir gently, serve with any snacks, dosas, vadas, or as an accompaniment to meals.