Banana Chutney

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 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


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.

Part of