Banana Chutney Recipes

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BANANA CHUTNEY



Banana Chutney image

Banana chutney is so easy to make and the perfect accompaniment to curries, rice and dhals. The ideal preserve for a chutney novice and is vegetarian, vegan and gluten free. Makes about 8 jars

Provided by Helen Best-Shaw

Categories     Condiment

Time 50m

Number Of Ingredients 4

5 lb bananas (peeled weight - about 25 bananas)
1.5 lb sugar (white))
1 lb onions (4 medium onions)
1 pint pickling vinegar

Steps:

  • Peel and slice the bananas, peel and finely chop the onions.
  • Place all the ingredients in a large preserving pan using homemade pickling vinegar and simmer, gently stirring from time to time to ensure they do not stick to the base. The chutney will take around 40 mins to an hour to cook. It is done when a reddish gold colour and when there is no free liquid when you drag a spoon across the top of it.
  • You could add some chillies to the chutney, but I like mine to be plain bananas and more cooling.
  • Pour into sterilised* jars and seal down.
  • This amount should make about 8 to 10 medium jars. The chutney is ready to eat immediately, but will improve upon keeping. It will keep for several years before opening.

Nutrition Facts : Calories 98 kcal, Carbohydrate 24 g, Sodium 1 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

BANANA CHUTNEY



Banana Chutney image

Make and share this Banana Chutney recipe from Food.com.

Provided by Missy Wombat

Categories     Chutneys

Time 2h30m

Yield 1 1/4 kg

Number Of Ingredients 10

450 g bananas
225 g dried dates
50 g crystallized ginger
450 ml white wine vinegar
lime, juice and zest of
1 finely grated orange, juice and zest of
225 g sultanas
275 g brown sugar
2 teaspoons salt
2 teaspoons curry powder

Steps:

  • Peel bananas and chop into small pieces.
  • Stone and chop the dates and chop the ginger.
  • Put all the prepared ingredients in a pot with the vinegar, lime and orange zest and juice, and bring to a boil.
  • Lower the heat and simmer, stirring occasionally with a wooden spoon for 30 minutes.
  • Add the remaining ingredients and stir ober a low heat until the sugar has completely dissolved.
  • Return to the boil and simmer, stirring frequently for a further 10-15 minutes, or until the chutney has reduced and thickened.
  • Spoon the chutney into warmed sterilixed jars to within 3 mm of the top.
  • Seal the jars and label.
  • Store in a cool dark place for 1-2 months before using to allow the flavours to develop.

SWEET & SAVORY BANANA CHUTNEY



Sweet & Savory Banana Chutney image

Make and share this Sweet & Savory Banana Chutney recipe from Food.com.

Provided by PetsRus

Categories     Chutneys

Time 1h10m

Yield 5-6 12oz jars

Number Of Ingredients 15

2 1/2 cups vinegar (I use cider)
6 -7 ripe bananas, chopped
1 lb onion, chopped
7 ounces dates, stones removed and chopped
4 ounces dried prunes, stones removed and chopped
1 red chili pepper, finely chopped
1 tablespoon crystallized ginger, finely chopped
1 coarsely grated carrot
1 teaspoon ginger powder
1/2 teaspoon mustard powder
1 cinnamon stick
10 ounces brown sugar
1 teaspoon salt
2 tablespoons dried shredded coconut
2 tablespoons dark rum

Steps:

  • Except for the coconut and the rum put all the other ingredients in a large pan, mix well, put on the stove and bring to the boil, stirring at regular intervals.
  • Leave to simmer for approx 20-25 minutes, don’t forget to stir, and then add the coconut and the rum.
  • Cook for another 10 minutes until the chutney has thickened and turned a dark color Remove the cinnamon stick.
  • Put into warm clean jars, seal, and label when cold.
  • Let mature for at least 4 weeks and keep in a cool dark place.

Nutrition Facts : Calories 603.7, Fat 2.3, SaturatedFat 1.4, Sodium 505.2, Carbohydrate 143.8, Fiber 10.7, Sugar 110.8, Protein 4.4

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