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!
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.
Here are a few more chutneys you might like to try:
- Easy Spicy Mango Chutney – Fab Food 4 All
- Easy Green Tomato Chutney – Fab Food 4 All
- Mixed Tomato Chutney – Fab Food 4 All
- Spicy Baby Tomato & Sweet Pepper Chutney – Fab Food 4 All
- Kavey’s Apple Date & Ginger Chutney – Kavey Eats
- 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
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
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.
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.
Camilla
Thanks Jacs, that’s a shame but I know what you mean about having time – there is never enough!
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
Camilla
Wow Diana you must try some!
Margot @ Coffee & Vanilla
Perfect addition to any autumn meal! 🙂
Camilla
Thanks Margot, yes it’ll warm you up:-)
Heather
This is totally fun – I like the idea of banana and mango getting some spice! YUM
Camilla
Thanks Heather:-)
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…
Camilla
Thanks Katie, yes there’s nothing more thoughtful than a home-made gift:-)
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!
Camilla
Thanks Elizabeth, yes I had so many to use up it was beyond smoothies and cake:-)
Paul Wilson
Great idea. Looks delicious.
Camilla
Thanks Paul:-)
Bintu | Recipes From A Pantry
Camilla I would certainly do with a couple of jars of this for my xmas present.
Camilla
Thanks Bintu, I’m sure you’d love it:-)
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…
Camilla
Thanks Kevin. Just googled it and Banana Jam does exist but it’s also classed as a sauce so maybe one to work on!
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!
Camilla
Thanks Emma, we’re going through it fast:-)