Quick And Easy 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.

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.

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.