Banana Chutney

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Banana Chutney

 

Time: 1 hour 10 minutes (30 min prep, 40 min cooking)

Makes: 5-6 12oz jars

 

2 1/2 cups vinegar (I use cider)

6 to 7 ripe bananas, chopped

1 lb onions, chopped

7 ounces dates, stones removed and chopped

4 ounces dried prune, stones removed and chopped

1 red chili pepper, finely chopped

1 tablespoon crystallized ginger, finely chopped

1 coarsely grated carrot

1 teaspoon ginger powder

1/2 teaspoon mustard powder

1 cinnamon stick

10 ounces brown sugar

1 teaspoon salt

2 tablespoons dried shredded coconut

2 tablespoons dark rum

 

1. 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.

2. Leave to simmer for approx 20-25 minutes, don’t forget to stir, and then add

the coconut and the rum.

3. Cook for another 10 minutes until the chutney has thickened and turned a dark

color Remove the cinnamon stick.

4. Put into warm clean jars, seal, and label when cold.

5. Let mature for at least 4 weeks and keep in a cool dark place.

 

 

 

 

 

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