Spicy Banana & Mango Chutney

Name: Spicy Banana & Mango Chutney
Yield: 1 600 ml
Ingredients: ½ tsp cumin seeds; 500 ml distilled vinegar; 500 ml water; 325 g muscovado sugar; 1.25 kg banana; 100 g raisins; 200 g dried mango; 325 g cooking apples; 2 tsp ground ginger; ½ tsp salt; ½ tsp chilli powder; 1 ½ tsp mace; 1 orange; 1 lime

User Reviews

4.9

30 reviews

Excellent

Servings
1 600 ml
Course
Snacks
Cuisine
Indian

Spicy Banana & Mango Chutney

Katherine Stark

Report

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

Share:

I Made This!

2 people made this

Print

125 people printed this

Save this

12 people saved this

Ingredients

Servings

½ tsp cumin seeds
500 ml distilled vinegar
500 ml water
325 g muscovado sugar light brown
1.25 kg banana 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 chilli powder hot
1 ½ tsp mace ground
1 orange juice and zest
1 lime juice and zest

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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.