As regular readers will know I am slighly obsessed with making jams and chutneys, this is a firm favourite of mine and I have made it many times, it’s popular with all my friends and they often request jars of banana chutney from me. Bananas do not seem an obvious thing to chutnify but it is delicious with poppadums and curries; both Thai and Indian, the resulting chutney; although tasting of bananas is not too strongly banana flavoured.
Promoted by this month’s Jihva for Ingredients being Bananas hosted by Mandria and Aswin at Ahaar Pleasure & Sustenance I have finally written up my banana chutney recipe.
Banana Chutney
10lb bananas – peeled and sliced (this is around 40 bananas)
3lb sugar (white or demerara to taste)
2lb onions – finely chopped
2 pints pickling vinegar
Raisins / sultanas (optional)
Place all the ingredients in a large preserving pan and simmer, gently stirring from time to time to ensure they do not stick to the base. The chutney will take around 40 mins to an hour to cook. It is done when a reddish gold colour and when there is no free liquid when you drag a spoon across the top of it.
You could add some chillies to the chutney, but I like mine to be plain bananas and more cooling.
This amount should make about 8 to 10 medium jars. The chutney is ready to eat immediately, but will improve upon keeping. It will keep for several years before opening.
Wow! That sounds really great!
Welcome to The Foodie Blogroll!
that sounds great, I would love to try some of the preserve! Thank you for your entry — Mandira
I would never have thought of making chutney from bananas, and yet it’s so obvious. Sounds delicious.
Thanks for sharing
Joanna
joannasfood.blogspot.com
The banana chutney does taste of bananas, but yet it doesn’t, its quite odd. But it works wonderfully with any curry.
I think that I first made it after padding out a Thai red curry with a chopped banana.
Thanks for the kind comments everyone!
Wow – looks fantastic! I love bananas but the most creative thing I’ve made with them is banana bread.
What would you eat with the banana chutney?
can you make this lovely chutney with a normal large saucepan? or does it really need a preserving pan?
I use my stockpot for all preserving.
It seems to work well, as long as you watch it carefully.