Ginger Banana Chutney Recipes
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.
GINGER-BANANA CHUTNEY
Make and share this Ginger-Banana Chutney recipe from Food.com.
Provided by Recipe Junkie
Categories Chutneys
Time 35m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Place onions, bananas, dates and vinegar in a nonreactive saucepan.
- Stir them to mix well and cook over low heat for 20 minutes.
- Add the remaining ingredients and stir to make sure they are well combined.
- Continue to cook until the chutney has a jam-like consistency.
- Remove from the heat and place in sterilized jars.
- This chutney can accompany cold meats, grilled meats and of course, curries.
- It will keep for 3 weeks in the refrigerator.
Nutrition Facts : Calories 804.1, Fat 1.8, SaturatedFat 0.4, Sodium 688, Carbohydrate 203.8, Fiber 17.9, Sugar 145.1, Protein 8.4
GINGER-BANANA CHUTNEY
Number Of Ingredients 10
Steps:
- TO MAKE THE CHUTNEY: In a large saucepan over medium-high heat, warm the oil and cook the onion, stirring occasionally, until softened and translucent, 4 to 5 minutes. Add the bananas, dates, and vinegar mix well. Bring the mixture to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add the remaining chutney ingredients and cook 5 to 10 minutes more or until the mixture has the consistency of marmalade. Remove from the heat. Cover and refrigerate until ready to use, up to one week.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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