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You are here: Home / Recipes / Recipes by Cuisine / British / Banana Chutney Recipe {Vegan, Gluten Free}

Banana Chutney Recipe {Vegan, Gluten Free}

Published on July 5, 2017 by Helen Best-Shaw 35 Comments
Last Updated on August 28, 2020

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7 jars of freshly homemade banana chutney standing on a wooden board. Text overlay reading Homemade Banana Chutney

Banana chutney is so easy to make and the perfect accompaniment to curries, rice and dhals. The ideal preserve for a chutney novice and is vegetarian, vegan and gluten free.

Banana chutney in jam jars, ready for the cupboard.

Everything You Need To Know

  • We Love Chutney
  • Banana Chutney
  • How to Make Banana Chutney
  • Variations
  • Banana Chutney
    • Ingredients
    • Instructions
    • Notes

We Love Chutney

I’m a big chutney-phile. We love a big dollop of sweet and vinegary chutney to accompany cold meat or cheese. We also love making it, buying trays of fresh fruit and vegetables from our local market, and simmering them in our largest saucepan.

As always I love knowing what goes into my jams and chutneys, and cooking them to my preferred consistency. I also love experimenting with new ideas. This banana chutney recipe is the result of one of those experiments.

The range of produce that can be turned into chutney is huge, but one of the less common fruits that makes a great chutney is banana – it may not seem like the obvious thing to make chutney from but they result is delicious.  In developing this recipe and experimenting with other fruit chutneys, I had successes and failures: kiwifruit chutney was an interesting experiment, but one not to be repeated.

Bottling cooked banana chutney; this delicious and simple condiment is easy for the novice chutney cook.

Banana Chutney

Banana chutney should really be better known, and it’s actually one of our favourites. The sweetness of the bananas really contrasts with the sharp vinegar and the onion.

We serve it with cottage cheese at lunchtime,with cold ham or a blue cheese for a light supper, or with poppadoms when we order a curry. I’m sure a strict curry aficionado would be horrified, but I don’t care because it’s just too good. It’s a particular favourite served with a lentil dhal and rice, one of my go-to quick, easy and healthy winter supper dishes.

How to Make Banana Chutney

We use our home made pickling vinegar for this recipe. Simply infuse the vinegar with spices for a few weeks before using. For this recipe, a pinch of cumin in the vinegar would be a delicious. The chutney itself is really simple to make.

Chop the bananas into chunks, finely chop the onion, and add them both and the rest of the ingredients to a large preserving pan. Simmer gently until there is no free liquid, and transfer the chutney to sterilised jam jars.

Banana chutney in the early stages of cooking

Banana chutney at the start of cooking

Half cooked banana chutney

Banana Chutney halfway through cooking

Fully cooked banana chutney, ready for bottling

The finished banana chutney, ready to be poured into sterilised jars – see there is no liquid on the surface

Always pour your hot chutney into well warmed jam jars. Because of all the sugar, the temperature of the simmering chutney will be way above boiling point and pouring into cold jars can crack them. I like to stand the jars in a roasting tin, just in case they do shatter and chutney goes everywhere. 

I use a Pyrex jug and a jam funnel to transfer the chutney to the jars. Give your jars a good tap on a chopping board to bring any air bubbles to the top before you seal them.

For best results, keep your banana chutney in a dark cool cupboard for a couple of months to mature, though you can eat it straight away. As it matures it will darken. We had a jar that had been in the cupboard for well over 5 years which was still delicious!

Bottling cooked banana chutney; this delicious and simple condiment is easy for the novice chutney cook.Variations

This recipe is for a plainer chutney, but there are many ways to adapt this recipe. Date and Banana chutney is a real winner (leave out two bananas and add a cup of chopped dates). Alternatively, dry fry some spices in the preserving pan and make a curried banana chutney. I would use some curry powder and cumin.

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Banana chutney in jam jars, ready for the cupboard.
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4.91 from 10 votes

Banana Chutney

Banana chutney is so easy to make and the perfect accompaniment to curries, rice and dhals. The ideal preserve for a chutney novice and is vegetarian, vegan and gluten free.  Makes about 8 jars

Servings: 50
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
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Ingredients

  • 5 lb bananas (peeled weight - about 25 bananas)
  • 1.5 lb sugar (white))
  • 1 lb onions (4 medium onions)
  • 1 pint pickling vinegar

Instructions

  • Peel and slice the bananas, peel and finely chop the onions.
  • Place all the ingredients in a large preserving pan using homemade pickling vinegar 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.
  • Pour into sterilised* jars and seal down.
  • 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.

Notes

  • To sterilise jars simply pop in the oven on GM 1 (275F / 140 C) for 20 mins and put the lids into a bowl and pour boiling water over.
  • This recipe is 5 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Banana Chutney
Amount Per Serving
Calories 98
% Daily Value*
Sodium 1mg0%
Potassium 179mg5%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 19g21%
Vitamin A 30IU1%
Vitamin C 4.7mg6%
Calcium 5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Condiment
Cuisine: British
Keyword: Banana Chutney, Chutney
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Home-made banana chutney recipe originally published September 2007.  Updated July 2017.

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Banana chutney is so easy to make and the perfect accompaniment to curries, rice and dhals. The ideal preserve for a chutney novice.

 

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Filed Under: British, Easy Jam, Jelly & Preserve Recipes, Fruit, Quick & Easy, Recipes, Vegan Recipes, Vegetarian Recipes Ingredients: Banana, Condiments & Sauces, Onion, Raisins, Sugar, Sultanas

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    Recipe Rating




  1. JennDZ - The Leftover Queen

    Wow! That sounds really great!

    Welcome to The Foodie Blogroll!

    Reply
  2. mb

    that sounds great, I would love to try some of the preserve! Thank you for your entry — Mandira

    Reply
  3. Joanna

    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

    Reply
  4. Hippolyra

    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!

    Reply
  5. Alice

    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?

    Reply
  6. cookie monster

    can you make this lovely chutney with a normal large saucepan? or does it really need a preserving pan?

    Reply
  7. Hippolyra

    I use my stockpot for all preserving.

    It seems to work well, as long as you watch it carefully.

    Reply
  8. Jacqueline Meldrum

    5 stars
    My mum used to always add sliced banana to her curries when i was a child. I just can’t imagine what banana chutney tastes like though. Never heard of it before. I am sure my mother would approve.

    Reply
    • Helen

      it is SO good. Make a batch

      Reply
  9. Hannah Hossack-Lodge

    This sounds delicious! I have some spiced banana ketchup that I use a lot so totally see how the banana works for savoury things. When I run out I will give your chutney a try!

    Reply
    • Helen

      spiced banana ketchup sounds amazing!

      Reply
  10. Michelle @ Greedy Gourmet

    5 stars
    I didn’t know you could make chutney out of bananas. Sounds sweet and moreish!

    Reply
    • Helen

      It is incredibly good. Probably our favourite chutney.

      Reply
  11. Diana

    I’ve never tried banana chutney before, but it sounds really delicious. Pinning for later!

    Reply
    • Helen

      It is so good. Perfect with rice and curry.

      Reply
  12. Roxana

    5 stars
    You know thats a pretty interesting recipe. I know of mango chutney which is kind of traditional in some places. But this is great to use bananas for a sweet spicy chutney.

    Reply
    • Helen

      Its delicious. We sometimes add dates or spice, but I far prefer plain flavoured chutneys.

      Reply
  13. Cindy Rodriguez

    5 stars
    Yum yum yum! I also LOVE chutney and find it especially fitting on watermelon during the summer. I have to try banana chutney now, thanks for the inspiration

    Reply
    • Helen

      What a great idea to serve chutney with watermelon!

      Reply
  14. Julie

    This sounds so intriguing. I haven’t had chutney before so am curious about the food parings. Thanks for sharing the recipe.

    Reply
    • Helen

      We love chutney here.

      Reply
  15. Brian Jones

    5 stars
    I love making chutney, our plum trees are popping with fruit so we will be on that next week. I’ve never heard of banana chutney but it sounds great.

    Reply
    • Helen

      I am so envious of the plum tree

      Reply
  16. Sarah P

    5 stars
    I used to love watching my Mother make chutney in big batches. We always seemed to have jars and jars in the pantry. I feel awful to say I haven’t made any myself, but recipes like this sound tempting. Would never have thought of using banana.

    Reply
    • Helen

      Such an unexpected delight, works so well, and is really delicious.

      Reply
  17. Alice

    5 stars
    I’m a real fan of chutney, and usually eat it with anything and everything. Going to have to make some of this. Sounds delicious.

    Reply
    • Helen

      Chutney is almost perfect with everything isn’t it.

      Reply
  18. Karen

    5 stars
    You can’t beat homemade chutney. Always tastes great, especially when left to mature a little.

    Reply
    • Helen

      Homemade is so good.

      Reply
  19. Simon

    4 stars
    I like the sound of adding spices to the chutney. Would make it really tasty.

    Reply
    • Helen

      Spiced banana would be delicious.

      Reply
  20. Beth Miller

    5 stars
    I’m such a fan of homemade preserves. Such a joyful thing to make and I love giving jars out for gifts.

    Reply
    • Helen

      So easy to make too.

      Reply
  21. Leo

    Could I use apple vinegar? Also what’s the usual acidity on the vinegar you use? Here in Brazil is never less than 5% and usually changes a whole lot of the recipes I see online!

    Reply
    • Helen

      if it is over 5% then it will be just fine.

      Reply

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