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Spicy Banana & Mango Chutney

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

Servings: 1 600 ml
Course: Snacks
Cuisine: Indian

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

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