Chutney And Rice Recipe Recipe For Banana
BANANA CHUTNEY
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
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
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
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.
BANANA CHUTNEY
This simple banana condiment is simply delicious: Its fullness of flavor is dependent upon very ripe bananas that are soft and sweet with dark brown or black skins. If you must use slightly green or just ripe bananas, add a little sugar. A hint of cinnamon or allspice is also nice in this chutney. Serve banana chutney with curries or Tofu Bobotie, a welcome complement to fiery West African dishes, or spread on toast for breakfast.
Provided by lazyme
Categories Tropical Fruits
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Mash the bananas with a fork or potato masher, but not too thoroughly.
- Leave a few lumps.
- Place the mashed bananas in a small, nonreactive saucepan.
- Add the lemon juice, lemon rind, and cloves.
- Bring the mixture to a boil and then simmer gently, stirring occasionally, for about 15 minutes.
- Use a heat diffuser if needed to prevent sticking.
- While simmering, the bananas will slowly heave up into mounds and then spout little puffs of steam, like simmering oatmeal.
- Pour the chutney into a clean jar, cover, and refrigerate.
- It will keep in the refrigerator for a couple of weeks.
Nutrition Facts : Calories 145.5, Fat 0.6, SaturatedFat 0.2, Sodium 2.2, Carbohydrate 37.6, Fiber 4.3, Sugar 19.8, Protein 1.8
BRAZILIAN SWEET BANANA AND RICE DISH
This is a Brazilian dish that has an odd ingredient, bananas. The bananas are almost a dessert on their own but are eaten along with rice in a dish that can be varied to one's taste.
Provided by Xtreme Love
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 2h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
- Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
- Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
- Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
- Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
- Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.
Nutrition Facts : Calories 932 calories, Carbohydrate 178 g, Cholesterol 26.7 mg, Fat 15.3 g, Fiber 17.7 g, Protein 24.3 g, SaturatedFat 5.1 g, Sodium 1015.9 mg, Sugar 52.1 g
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