Guest spot: Quick Banana Chutney recipe for Christmas and beyond by Kate(uk)
Posted by Fiona Nevile in Christmas, Chutney and Pickles | 51 comments
“Fiona, would you be interested in a recipe for banana chutney? It sounds odd, but I can assure you that it is the very, very best chutney with cold turkey and if made this week will be ready for use on boxing day.
As long as it is kept secret or you will find family members standing with empty jar in one hand, dessert spoon in the other and a guilty look on their faces”
“Yes please.”
Just reading her email made me desperate to get my hands on the recipe. A superb chutney that only takes 10 days to mature. This would be perfect for Christmas.
Kate continued,
“This recipe comes from Jams Pickles and Chutneys
She has given the recipe her own twist,
“I add far more ginger than it says and I use stem ginger not the crystallised stuff. I have also made it using up old sultanas and raisins instead of dates- just as good! Made with crushed green coriander seeds it is fabulously aromatic, a bit of star anise is fun too. It takes about ten days to mature, after that, it will vanish…wonderful with some piquant cheese, turkey or stirred into yogurt as a dip.”
I’m planning to use double the amount of stem ginger. Danny can’t take malt vinegar (acid tummy) so we are going to use cider vinegar.
Quick Banana Chutney recipe
Ingredients:
- 6 Bananas
- 8oz/226g stoned dates (sultans and raisins can be used instead)
- 8oz/226g cooking apples
- 1lb/454g onions
- 2oz/57g crystallised ginger (Kate uses stem ginger)
- Salt
- 1tsp ground allspice
- 1tsp turmeric
- 1tsp ground ginger
- 1/2 tsp cayenne
- 1tsp ground coriander (or green, crushed coriander seeds for extra aroma)
- 8oz/226g brown sugar
- 0.5 pint/236ml malt vinegar
Method:
- Peel and chop onions and apples cook slowly in some of the vinegar until soft.
- Add peeled chopped bananas ( make them chunky) chopped dates and chopped ginger.
- Blend spices and mix to paste with some of the vinegar. Add to pan.
- Cook slowly until it starts to look thick and pulpy.
- Stir in sugar and salt and rest of vinegar- add extra if it gets too thick.
- When nice and thick boil briefly and bottle in warm sterilised jars.
As with all chutney don’t use cellophane lids to seal the jars as the vinegar will evaporate. Used plastic lined metal lids or plastic lids.
Leave a reply
I’ve had a copy of the Mabeys’ Jams Jellies and Chutneys book since the mid 70s and it was only because I mislaid it a few months ago and googled apple chutney that I found your website which is such a delight. I’m now on the look-out for some bargain bananas to try this chutney recipe.
Put the chutney in lidded jars and keep in a cool cupboard- once open, keep in the fridge ( though it won’t be long before you eat it all up).
Sounds great-do you keep it in the fridge or pantry?
Wow this receipe sounds yummy. we have lots of bananas on our trees at the moment and I am just looking for ways to use them all up as there are only so many bananas you can eat. thanks
Hi Suzanne
Thanks for dropping by and leaving a comment!
Great to hear of your own twists too. I’m going to try the chilli version when I next make it.
I’ll try it with roast chicken sandwiches too.
Oh I meant to say, try it with roast chicken, especially in a sandwich…………….its heaven !!!!
Hi,
I have been making a very similar chutney for a few years, and as yet havnt found anyone who doesnt like it, and yes, I have a friend who just eats it out of the jar !!!!
For some folks I know, I bottle some, then add some fresh chillis to the remainder and bottle it as “Blow ur Boots Off Banana Chuney” it goes down a storm with spicy folks for birthdays and Chrismas.
I prefer to use sultanas as it doesnt make it quite so dark in colour when its finished, but thats just preferance, not right or wrong, and yes I also add plenty of ginger, but I finely chop fresh root ginger.
Off to make a batch right now !!
Enjoy !!
Hi Julie
This recipe was given to me by Kate(uk). It’s her twist on a David and Rose Mabey recipe. I don’t have any more recipes for unusual chutney at the moment. The D and R Mabey book (details in the post above) is well worth getting hold of if you can. Danny found me a copy for Christmas and it’s really good.
Hi Kate(uk)
Thanks for the information on the life span of your banana chutney. Ours didn’t last long either!
The banana chutney lasts for ages, but like most chutneys is best eaten within a year! I’ve never kept it that long as it gets eaten fast- try mixing a bit with some chopped bananas and yogurt to go with a curry- but as long as the jars are sealed and the cupboard cool and dark it will keep for months and months.
thank you so much for putting your banana chutney on the web i made ot last week and have been eating it ever since. i can’t wait for it to mature ,it’s too good could you tell me what shelf lie it has and if you have any other unusual chutney or pickle recipes i would love to give them a go. many thanks again julie.