Banana Mango Chutney Recipes

SPICY BANANA & MANGO CHUTNEY

Steps:

• Dry fry the cumin seeds in the base of a preserving pan, stirring constantly for about a minute until golden.
• Add the vinegar and water plus all the other ingredients except the lime juice and zest.
• Cook over a low heat, stirring, to dissolve the sugar.
• Bring slowly to the boil.
• Lower heat to a simmer, keep stirring, (you don't want it to stick) and cook for 45 minutes or until there's just a single layer of liquid on the surface.
• Add lime juice and zest and simmer, still stirring, for another 5 minutes.
• Ladle into hot sterilized jars and seal immediately, labelling when cool. (I used 3 x 500 ml jars with a little spare).
• Store in a cool, dark place for 6 - 8 weeks before using.
• Refrigerate after opening.

QUICK AND EASY BANANA MANGO CHUTNEY

Steps:

• In medium saucepan, combine first seven ingredients.
• Bring to a boil over medium heat, then reduce heat and simmer one minute.
• Add green bananas and half the diced mango, stir well to combine and simmer uncovered for 10 minutes, stirring occasionally until thick and bananas are tender.
• Remove from heat and add remaining banana and mango, along with the raisins.
• Stir well to combine, cover and let stand for 30 minutes.
• To make ginger juice: place peeled and chopped fresh ginger in a Magic Bullet type blender jar, add small amount of water (just enuf to blend), blend till liquefied and strain into glass container. Refrigerate. Use for cooking, add to lemonade, or dilute for a refreshing tea. It will turn a tan color but that's perfectly ok.

MANGO AND BANANA CHUTNEY

Steps:

• Saute onion in oil until clear, 4-5 minutes.
• Add mango and cook 2 minutes over medium heat.
• Add vinegar and oj and bring to simmer and simmer 10 minutes.
• Add everything else and bring back to a simmer.
• Remove from heat and cool if storing in fridge up to 2 weeks.
• Otherwise process safely for canning.