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Banana Chutney

Bananas aren’t just for baking, they make a rich, sweet base for chutney too. This Banana Chutney is gently spiced, perfectly balanced with dates and vinegar, and ideal for serving with cheese boards, curries, or cold meats. A great way to put ripe bananas to good use and stock up your pantry.

Turn ripe bananas into something savoury with this easy Banana Chutney. Sweet, spiced, and perfectly tangy, it’s a great match for cheese, curries, or cold cuts and a clever way to make the most of overripe fruit.
Banana Chutney & Cheese crackers

Ingredients:

3 medium onions, finely chopped

5 ripe bananas, mashed

1 cup dates, chopped and stones removed

1 cup white vinegar

¾ tsp salt

¾ tsp curry powder

⅓ cup sugar

1½ cups water


Instructions:

Add the onions, mashed bananas, dates, and vinegar to a large heavy-based saucepan. Bring to a gentle simmer and cook for 15–20 minutes, stirring often.


Stir in the salt, curry powder, sugar, and water. Reduce the heat to low and let the chutney bubble away gently, stirring regularly to prevent it sticking.


Continue cooking for about 45–60 minutes until the mixture is thick and jammy. The chutney should hold its shape when stirred.


Spoon the hot chutney into sterilised jars, seal tightly, and allow to cool. Store in a cool, dark place. Once opened, keep refrigerated. This recipe makes about 1 litre of chutney.

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