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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 and is vegetarian, vegan and gluten free. Makes about 8 jars
- 5 lb bananas - peeled weight - about 25 bananas
- 1.5 lb sugar - white)
- 1 lb onions - 4 medium onions
- 1 pint pickling vinegar
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.
- 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.
Calories: 98kcal | Carbohydrates: 24g | Sodium: 1mg | Potassium: 179mg | Fiber: 1g | Sugar: 19g | Vitamin A: 30IU | Vitamin C: 4.7mg | Calcium: 5mg | Iron: 0.2mg