Banana Chutney

Banana Chutney created by Ambervim

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
Yields:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@lazyme
Contributor
@lazyme
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Ambervim
    Banana Chutney Created by Ambervim
    Reply
  2. 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.
    Reply
  3. under12parsecs
    Banana Chutney Created by under12parsecs
    Reply
  4. 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!
    Reply
  5. 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.
Advertisement