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Guest spot: Quick Banana Chutney recipe for Christmas and beyond by Kate(uk)

hand of bananas“Fiona, would you be interested in a recipe for banana chutney? It sounds odd, but I can assure you that it is the very, very best chutney with cold turkey and if made this week will be ready for use on boxing day.

As long as it is kept secret or you will find family members standing with empty jar in one hand, dessert spoon in the other and a guilty look on their faces”

“Yes please.”
Just reading her email made me desperate to get my hands on the recipe. A superb chutney that only takes 10 days to mature. This would be perfect for Christmas.

Kate continued,
“This recipe comes from Jams Pickles and Chutneys by David and Rose Mabey. If you ever come across a copy- buy it, just the best recipe book for preserves, my copy is falling apart, so I’m after another one!”

She has given the recipe her own twist,
“I add far more ginger than it says and I use stem ginger not the crystallised stuff. I have also made it using up old sultanas and raisins instead of dates- just as good! Made with crushed green coriander seeds it is fabulously aromatic, a bit of star anise is fun too. It takes about ten days to mature, after that, it will vanish…wonderful with some piquant cheese, turkey or stirred into yogurt as a dip.”

I’m planning to use double the amount of stem ginger. Danny can’t take malt vinegar (acid tummy) so we are going to use cider vinegar.

Quick Banana Chutney recipe

Ingredients:

  • 6 Bananas
  • 8oz/226g stoned dates (sultans and raisins can be used instead)
  • 8oz/226g cooking apples
  • 1lb/454g onions
  • 2oz/57g crystallised ginger (Kate uses stem ginger)
  • Salt
  • 1tsp ground allspice
  • 1tsp turmeric
  • 1tsp ground ginger
  • 1/2 tsp cayenne
  • 1tsp ground coriander (or green, crushed coriander seeds for extra aroma)
  • 8oz/226g brown sugar
  • 0.5 pint/236ml malt vinegar

Method:

  1. Peel and chop onions and apples cook slowly in some of the vinegar until soft.
  2. Add peeled chopped bananas ( make them chunky) chopped dates and chopped ginger.
  3. Blend spices and mix to paste with some of the vinegar. Add to pan.
  4. Cook slowly until it starts to look thick and pulpy.
  5. Stir in sugar and salt and rest of vinegar- add extra if it gets too thick.
  6. When nice and thick boil briefly and bottle in warm sterilised jars.

As with all chutney don’t use cellophane lids to seal the jars as the vinegar will evaporate. Used plastic lined metal lids or plastic lids.


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48 Comments

  1. helen jonesgill

    Hi, I made this banana and date chutney today. I make chutney every year, usually with left over allottment produce. Your chutney recipe looked interesting so I made it, it was easy to make although the recipe doesn’t have a amount next to the salt.
    I added half a teaspoon of salt and hoped for the best.
    Let’s just say, it was the first chutney that I have eaten the remnants left in the saucepan with my finger till it was licked clean!
    It is delicious! Thanks very much.

  2. alim khan

    I just say wow !
    It’s was great chutney.
    My mother bought 2 dozen bananas that was reap so I told to my mother she should make chutney but we haven’t idea how to make it but thanks chutney maker.
    We made it and was enjoy
    Regards
    Alim khan
    Karachi,Pakistan

  3. How long would this chutney hold for in the jar?

  4. Maggie from Scotland.

    Recipe for chutney inspires me …as like me you change the recipe to how you would like it ..or what you have in the store cupboard! Cider vinegar sounds better also. My son forgot about bananas he bought to give him energy for grouse beating over the hills of Scotland! So..banana chutney it is!

  5. mauramac

    What sort of bananas can you use for this chutney please? I often have ones that have gone a bit soft and skins gone black that I make cake with – would they be too ripe?

  6. We have a banana tree and I’m always looking for ways to use the inevitable glutt as they tend to ripen all at once. Friends and neighbours do very well when they do but it’s always nice to have something in store while we wait for the next hand to ripen. Thankyou so much for such a fabulous recipe, it’s quick,easy and tastes devine already, can’t wait for it to mature.I added some chilli powder for an extra kick and like Ginnie I also had to add a lot more vinegar, the bananas just soaked it up,but it didn’t affect the wonderful flavour.

  7. Thought that this recipe was wonderful and so easy to make. Friends really enjoyed it as well. Came across this website by accident. My husband and I live on the 4th floor of a condo and miss our house very much. I can dream about the old days when I read all the articles. This website is very soothing.

  8. Hi, I’ve just made a batch and I think I overdid the vinegar! I used cider vinegar and since the mixture got a bit dry I added more than the recipe quantity. But now it’s a bit tart… Will this calm down when I bottle it or is there something I could add to rescue it? Perhaps more bananas? Thanks!!

    • helen jonesgill

      Funnily enough, I used white malt vinegar and bananas that were nearly black. I found that half a pint of vinegar wasn’t enough so I ended up using a pint. I used dates in the recipe not raisins or sultanas. The chutney turned out great, really tasty.
      Try putting it back in the pan with some brown sugar, maybe a cupful. Taste it when the sugar has dissolved, if it needs more add half a cupful and taste again. I think 1 cupful should be enough to get rid of any tartness.
      Bring to the boil and put in sterilised jars, Enjoy!

  9. Many thanks, I will have another look for it.

  10. Ihave just lookedfor the book by David and Rose Mabey and its on Amazon for £88.95 – wow!! can this be right? it seems very expensive.

    • Fiona Nevile

      Hi Liz

      Danny bought me this book for Christmas a couple of years ago – ex library and nothing like 88 quid. It’s good but definitely not worth £88!

      • helen jonesgill

        I just bought a copy on Amazon for under a tenner.

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