Prep 30 mins
Cook 40 mins
Good with meats and curries and lovely as a gift.
Make and share this Banana Chutney recipe from Food.com.
- 2 1⁄2 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
- 1⁄2 teaspoon mustard powder
- 1 cinnamon stick
- 10 ounces brown sugar
- 1 teaspoon salt
- 2 tablespoons dried shredded coconut
- 2 tablespoons dark rum
- 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.
- Leave to simmer for approx 20-25 minutes, dont forget to stir, and then add the coconut and the rum.
- Cook for another 10 minutes until the chutney has thickened and turned a dark color Remove the cinnamon stick.
- Put into warm clean jars, seal, and label when cold.
- Let mature for at least 4 weeks and keep in a cool dark place.
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.
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.