Banana Chutney

Submitted by lazyme

"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."

 

• Ready In: 25mins
• Ingredients: 4
• Yields: 1 1/2 cups

ingredients

• 2 ripe bananas (1 1/2 cups mashed)
• 2 tablespoons fresh lemon juice
• 2 pinches ground cloves
• 1 teaspoon freshly grated lemon rind

directions

1. Mash the bananas with a fork or potato masher, but not too thoroughly.
2. Leave a few lumps.
3. Place the mashed bananas in a small, nonreactive saucepan.
4. Add the lemon juice, lemon rind, and cloves.
5. Bring the mixture to a boil and then simmer gently, stirring occasionally, for about 15 minutes.
6. Use a heat diffuser if needed to prevent sticking.
7. While simmering, the bananas will slowly heave up into mounds and then spout little puffs of steam, like simmering oatmeal.
8. Pour the chutney into a clean jar, cover, and refrigerate.
9. It will keep in the refrigerator for a couple of weeks.

Reviews

[Ambervim]

I just made this for the first time. I replaced the lemon juice with lime as that is what I had on hand. This is a nice, simple and tart flavor. I will use this with fish, pork or chicken. I will try it on toast. Be careful, this will burn on the bottom of the pan easily. I caught it in time and turned it way low to finish. Doubling the recipe gave me 1.5 pints.

 

[under12parsecs]

This is a good change of pace from a typical jam or jelly. Good on a piece of buttered cinnamon raisin bread for breakfast. It was just a tad too tart from the lemon, even with a bit of brown sugar added and superripe bananas, so next time I might use less and add more spice. Thanks for a great idea, lazyme!