Banana Chutney

Pets'R'us's Note:

Good with meats and curries and lovely as a gift.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Yield: 5 12oz jars

• 2 ½ cups vinegar (I use cider)
• 6 -7 ripe bananas , chopped
• 1 lb onion , chopped
• 7 ounces dates , stones removed and chopped
• 4 ounces dried prunes , stones removed and chopped
• 1 red chili pepper , finely chopped
• 1 tablespoon crystallized ginger , finely chopped
• 1 coarsely grated carrot
• 1 teaspoon ginger powder
• ½ teaspoon mustard powder
• 1 cinnamon stick
• 10 ounces brown sugar
• 1 teaspoon salt
• 2 tablespoons dried shredded coconut
• 2 tablespoons dark rum

Directions:

1. Except for the coconut and the rum put all the other ingredients in a large pan, mix well, put on the stove and bring to the boil, stirring at regular intervals.
2. Leave to simmer for approx 20-25 minutes, don’t forget to stir, and then add the coconut and the rum.
3. Cook for another 10 minutes until the chutney has thickened and turned a dark color Remove the cinnamon stick.
4. Put into warm clean jars, seal, and label when cold.
5. Let mature for at least 4 weeks and keep in a cool dark place.

Reviews

[Happy Harry #2]

Been wanting to try this for awhile and this past Saturday was the day! I used everything but the coconut and rum. Didn't have either but did use rum flavoring. Another thing, although I used the actual ingredients, my measurements were not exact. The taste was super right off the bat, can't wait to taste after a few weeks. Oh, forgot, I don't can so portion it off and put all of the containers in the fridge to allow flavors to meld. Plan to freeze after 4-5 days in fridge. I gave this five stars because the taste was great already.

[LouLisaC]

I made this recipe using ordinary white vinegar, and the vinegar taste was WAY TOO STRONG!!! I made 2 more batches without the vinegar, added the contents of the first batch, and now I have a great tasting chutney. Be warned.. USE the vinegar mentioned, and don't substitute.