Banana Chutney

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 2lb/1 kg ripe bananas
  • 8 oz/225g stoned dates
  • 1 lemon
  • ¾ pint/375 ml vinegar
  • 8 oz/225g seedless raisins
  • 8 oz/225g Demerara sugar
  • ½ pint/250 ml syrup from canned fruit
  • 4 oz/100g crystallized ginger
  • 2 teaspoons salt
  • 4 teaspoons curry powder

Method

Use syrup from any canned fruit, or a mixture of varieties. Peel the bananas and cut into small pieces. Chop the dates and put into a pan with the bananas. Add the grated lemon rind and juice with the vinegar. Cover the pan and cook gently for 1½ hours. Remove lid and stir in raisins, sugar, fruit syrup, chopped ginger, salt and curry powder. Simmer for 30 minutes, stirring well, until thick. Put into hot jars, cover and seal.

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