Best Sweet Savory Banana Chutney Recipes

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BANANA CHUTNEY



Banana Chutney image

Make and share this Banana Chutney recipe from Food.com.

Provided by Missy Wombat

Categories     Chutneys

Time 2h30m

Yield 1 1/4 kg

Number Of Ingredients 10

450 g bananas
225 g dried dates
50 g crystallized ginger
450 ml white wine vinegar
lime, juice and zest of
1 finely grated orange, juice and zest of
225 g sultanas
275 g brown sugar
2 teaspoons salt
2 teaspoons curry powder

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.

BANANA CHUTNEY



Banana Chutney image

Not your usual chutney. This recipe comes from Rarotonga (Cook Islands) and sourced from www.tamarindhouse.co.uk. You can also mix up the fruit combination with papaya, star friut and bananas. Tamarind is sold in blocks in Asian markets. Try and find one without the stones. You can also find tamarind pulp in containers usually with the Thai ingredients. Not quite sure on the final quantity.

Provided by Coasty

Categories     Chutneys

Time 2h15m

Yield 4-6 jars

Number Of Ingredients 12

2 1/2 kg bananas, peeled, chopped
200 g dried tamarind, compress
500 g onions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, grated
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon clove, ground
1 teaspoon chili flakes
4 cups white sugar
3 cups white wine vinegar

Steps:

  • Soak . block compressed tamarind in 2 1/2 - 3 cups boiling water till tamarind is soft, pass through a sieve to extract pulp. You will need 1 to 1 1/2 cups of pulp.
  • Combine all ingredients in heavy bottomed, non-aluminium saucepan pan, stir well. Boil gently, stirring often, for 2 hours till thick and jam-like.
  • Take special care towards the final stages to ensure that chutney does not stick and burn.
  • Pack in sterlisized jars, seal while hot. Refrigerate after opening.

Nutrition Facts : Calories 1510.5, Fat 2.8, SaturatedFat 0.9, Sodium 1203.8, Carbohydrate 387.8, Fiber 21.8, Sugar 310.2, Protein 9.9

BANANA CHUTNEY



Banana Chutney image

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.

Provided by lazyme

Categories     Tropical Fruits

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : Calories 145.5, Fat 0.6, SaturatedFat 0.2, Sodium 2.2, Carbohydrate 37.6, Fiber 4.3, Sugar 19.8, Protein 1.8

TAMARIND BANANA CHUTNEY



Tamarind Banana Chutney image

Make and share this Tamarind Banana Chutney recipe from Food.com.

Provided by WicklewoodWench

Categories     Fruit

Time 2h5m

Yield 4 jars

Number Of Ingredients 12

2 1/2 kg bananas, chopped (or 2.5 kilos mixed fruit such as bananas, starfruit & papaya)
1 -1 1/2 cup tamarind pulp
500 g onions, chopped
2 cloves crushed garlic
1 tablespoon grated ginger
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon dry crushed red pepper (to taste)
4 cups white sugar
3 cups white wine vinegar

Steps:

  • Combine all ingredients in heavy bottomed, non-aluminium saucepan pan, stir well.
  • Boil gently, stirring often, for 2 hours till thick and jam-like.
  • Take special care towards the final stages to ensure that chutney does not stick and burn.
  • Pack in sterlisized jars, seal while hot.
  • Refrigerate after opening.

Nutrition Facts : Calories 1505.5, Fat 2.8, SaturatedFat 0.9, Sodium 1192.1, Carbohydrate 384.8, Fiber 21.3, Sugar 298.7, Protein 11.2

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