Spicy Banana & Mango Chutney

Faced with a glut of very ripe bananas recently and having no room in the freezer I decided the best way of using them up would be in a chutney. As a child we always used to have sliced bananas and mango chutney with our curries so I decided to do a fusion of these flavours. I also added some spices for a bit of heat, orange for sweetness and lime a bit of zing! You do have to wait for 6 – 8 weeks for the flavours to mature but it’s well worth the wait! If you make my Spicy Banana & Mango Chutney this month you could be handing it out as Christmas presents or eating it with your festive cheeseboard!

We’ve been enjoying this chutney with all our curries as it really marries off well but it’s also great on a cracker with some Cheddar cheese. If you had fresh mango you could put that in but I just happened to have a packet of baked mango that needed using up.

4.87 from 15 votes

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Spicy Banana & Mango Chutney

Spicy Banana & Mango Chutney - the perfect accompaniment to any curry or cheeseboard.

Course Snack

Cuisine Indian

Servings 1 .6 ltrs

Author Camilla

Ingredients

• ½ tsp Cumin seeds
• 500 mls Distilled vinegar
• 500 mls water
• 325 g Light brown Muscovado sugar
• 1.25 kg Bananas peeled and sliced
• 100 g Raisins
• 200 g Dried mango diced if not already
• 325 g Cooking apples Bramleys, peeled and diced
• 2 tsp Ground ginger
• ½ tsp Salt
• ½ tsp Hot chilli powder
• 1 ½ tsp Ground mace
• 1 Orange juice and zest
• 1 Lime juice and zest

Instructions

1. Dry fry the cumin seeds in the base of a preserving pan, stirring constantly for about a minute until golden.
2. Add the vinegar and water plus all the other ingredients except the lime juice and zest.
3. Cook over a low heat, stirring, to dissolve the sugar.
4. Bring slowly to the boil.
5. Lower heat to a simmer, keep stirring, (you don't want it to stick) and cook for 45 minutes or until there's just a single layer of liquid on the surface.
6. Add lime juice and zest and simmer, still stirring, for another 5 minutes.
7. Ladle into hot sterilized jars and seal immediately, labelling when cool. (I used 3 x 500 ml jars with a little spare).
8. Store in a cool, dark place for 6 – 8 weeks before using.
9. Refrigerate after opening.

Here are a few more chutneys you might like to try:

Kavey’s Apple Date & Ginger Chutney – Kavey Eats

Pumpkin Chutney – The Crafty Larder

Chunky Plum & Apricot Chutney – Tinned Tomatoes

Spiced Cranberry Chutney – Supper in the Suburbs

Cardamom Spiced Apricot & Rhubarb Chutney – Recipes from a Pantry

Spicy Green Tomato & Apple Chutney – Cooksister

What’s you favourite chutney? Do let me know in the comments section!

As this chutney was made with a 4p carrier bag full of bananas I’m entering it into Credit Crunch Munch which I co-host with Fuss Free Flavours. I’m also entering it into No Waste Food Challenge run by Elizabeth’s Kitchen Diary and hosted this month by Veggie Desserts.

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