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Spicy Banana & Mango Chutney

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Spicy Banana & Mango Chutney - Fab Food 4 All

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 for 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!

Spicy Banana & Mango Chutney - Fab Food 4 All

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.

Spicy Banana & Mango Chutney - Fab Food 4 All

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

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

Spicy Banana & Mango Chutney - Fab Food 4 All
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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 1 600 ml
Author Camilla Hawkins

Ingredients

  • ½ tsp Cumin seeds
  • 500 ml Distilled vinegar
  • 500 ml 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

  • Dry fry the cumin seeds in the base of a preserving pan, stirring constantly for about a minute until golden.
  • Add the vinegar and water plus all the other ingredients except the lime juice and zest.
  • Cook over a low heat, stirring, to dissolve the sugar.
  • Bring slowly to the boil.
  • 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.
  • Add lime juice and zest and simmer, still stirring, for another 5 minutes.
  • Ladle into hot sterilized jars and seal immediately, labelling when cool. (I used 3 x 500 ml jars with a little spare).
  • Store in a cool, dark place for 6 – 8 weeks before using.
  • Refrigerate after opening.

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Reader Interactions

Comments

  3. Lisa Williams

    such a great idea … yet again 🙂 I will def be sneaking this onto my cheeseboard for the boxing day/New years buffet 🙂

    Reply

  4. Jane Willis

    This looks delicious – I haven’t thought of using dried mango in a chutney. We love mango chutneys though and I have everything else needed, so I’ll be making this after my next trip to the shops (mango permitting)
    Jane

    Reply

  5. Jennifer Haden

    Love the sound of this! the combo of the fruits and all the spices sounds so different and unique, I think my hubby would love something like this

    Reply

  15. KC the Kitchen Chopper

    Wow, this recipe has piqued my curiosity regarding what makes a Chutney a Chutney. Is it the canning/sealing/and waiting time that creates a condiment that is different from a “regular” sauce? The ingredients sound amazing together. Too bad I’d have to wait so long to enjoy!

    Reply

    • Camilla

      I imagine it’s any preserved vegetables in a vinegar based sauce that are sealed in sterilized jars, not all have a waiting time. If you use cider vinegar like in my Tomato Chutney you can eat it straight away but distilled vinegar takes time for the flavour to mellow and mature.

      Reply

  21. christine

    I am generally not a huge chutney fan because of the overpowering sweetness in many; however, this sounds like I would enjoy it w/ that little bit of heat to balance out the sweet!

    Reply

  24. Jacqueline Meldrum

    It looks great Camilla. I’d been about 2 years since I made chutney. I used to make a lot of chutney and jam every Autumn, now I just don’t seem to have time. Thanks for including mine.

    Reply

  25. Diana

    I never had a chutney before, not too sure of what exactly is it… But I would love to try it! I have some brown bananas sadly sitting on my kitchen counter, maybe I should try this. x

    Reply

  28. Katie Bryson

    I adore mango chutney, especially with a sausage roll! I’ve never tried putting banana in a chutney before though, so feel like i’m going to have to try that one out Camilla. I love making preserves for Christmas presents and this one sounds a bit different which is always good…

    Reply

  29. Elizabeth

    What a great way to use up bananas! Super flavoursome! Thanks for sharing with the No Waste Food Challenge too – this is a perfect recipe for that!

    Reply

  32. Kevin Chambers-Paston

    Ooh, this chutney looks amazing! I’ve never thought of putting banana in a preserve, but I guess as you’ve shown there’s no reason it won’t work… I wonder if I could make banana jam?! I’m intrigued now…

    Reply

  33. Emma

    I do love a good chutney, can’t say I’ve ever had one with banana though. Mango, yes. Banana, no. Sounds fab though! I love mixing sweet, sour, salty… will be bookmarking this!

    Reply

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