Ginger Banana Chutney Recipes

Steps:

• Except for the coconut and the rum put all the other ingredients in a large pan, mix well, put on the stove and bring to the boil, stirring at regular intervals.
• Leave to simmer for approx 20-25 minutes, don’t forget to stir, and then add the coconut and the rum.
• Cook for another 10 minutes until the chutney has thickened and turned a dark color Remove the cinnamon stick.
• Put into warm clean jars, seal, and label when cold.
• Let mature for at least 4 weeks and keep in a cool dark place.

Steps:

• Mash the bananas with a fork or potato masher, but not too thoroughly.
• Leave a few lumps.
• Place the mashed bananas in a small, nonreactive saucepan.
• Add the lemon juice, lemon rind, and cloves.
• Bring the mixture to a boil and then simmer gently, stirring occasionally, for about 15 minutes.
• Use a heat diffuser if needed to prevent sticking.
• While simmering, the bananas will slowly heave up into mounds and then spout little puffs of steam, like simmering oatmeal.
• Pour the chutney into a clean jar, cover, and refrigerate.
• It will keep in the refrigerator for a couple of weeks.

Steps:

• Peel bananas and chop into small pieces.
• Stone and chop the dates and chop the ginger.
• Put all the prepared ingredients in a pot with the vinegar, lime and orange zest and juice, and bring to a boil.
• Lower the heat and simmer, stirring occasionally with a wooden spoon for 30 minutes.
• Add the remaining ingredients and stir ober a low heat until the sugar has completely dissolved.
• Return to the boil and simmer, stirring frequently for a further 10-15 minutes, or until the chutney has reduced and thickened.
• Spoon the chutney into warmed sterilixed jars to within 3 mm of the top.
• Seal the jars and label.
• Store in a cool dark place for 1-2 months before using to allow the flavours to develop.

Steps:

• Place onions, bananas, dates and vinegar in a nonreactive saucepan.
• Stir them to mix well and cook over low heat for 20 minutes.
• Add the remaining ingredients and stir to make sure they are well combined.
• Continue to cook until the chutney has a jam-like consistency.
• Remove from the heat and place in sterilized jars.
• This chutney can accompany cold meats, grilled meats and of course, curries.
• It will keep for 3 weeks in the refrigerator.