Banana Mango Chutney Recipes

BANANA & MANGO CHUTNEY

Steps:

• Place the vinegar, sugar, ginger, Salt, Garam Masala, Cinnamon, Garlic Granules and Cayenne Pepper in a small saucepan. Peel two of the bananas, slice and add to the saucepan. Remove the skin from the mango and cut the flesh into small chunks. Add half the chunks to the saucepan and reserve the remainder.
• Heat the banana mixture and simmer, uncovered, for 10 minutes, stirring occasionally until the mixture is thick and pulpy.
• Peel the remaining banana, slice and stir into the chutney, together with the reserved mango chunks and raisins.
• Serve hot or cold. This sweet, fruity chutney goes equally well with Onion Bhajis and with all Indian curries and naan bread.

MANGO CHUTNEY

Steps:

• In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
• Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
• Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

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 CHUTNEY

Steps:

• Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
• In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
• In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

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.

BANANA CHUTNEY

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.

CUBAN AHI WITH BANANA-MANGO CHUTNEY

Steps:

• Combine vinegar, sugar, curry powder, pepper, cinnamon and minced garlic in a saucepan.
• Heat to simmer, stirring and cook for 1 minute.
• Peel 4 bananas, slice and add to saucepan.
• Add 1 cup diced mangoes.
• Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.
• Slice and add remaining bananas to chutney.
• Add remaining diced mangoes and raisins.
• Stir to mix well, remove from heat, cover and let stand 30 minutes.
• In a hot, non-stick saute pan or grill, sear Ahi steaks until dark brown on all four sides, keeping them rare in the center.
• Serve chutney over seared Ahi steaks with a rice dish, vegetable and a lovely salad, oc course being topped off with a decadent dessert!
• Enjoy!

MANGO CHUTNEY

Steps:

• Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
• Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
• Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.