This is one of the easiest chutneys I’ve ever made and, unlike many, it doesn’t fill your house with the smell of boiling vinegar. It tastes fantastic straight away, but if you do allow a month for it to mature it becomes even smoother and delicious. Ever since Iain and Anne gave me the recipe, people ask me to bring this instead of wine when I come for dinner.
Your plantains should have lots of black on the skins and the tips should be a little bit soft. I bought ripe ones and left