Ingredients for Banana Chutney
- 6 ripe bananas
- 1 block (about 200g) compressed dried tamarind
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons grated fresh gingerroot
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon chili flakes (optional)
- 1 1/2 cups white sugar
- 1 1/2 cups white wine vinegar
- 2 1/2 - 3 cups boiling water
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How to Make Banana Chutney
- Soak 1 block (about 200g) of compressed tamarind in 2 1/2 - 3 cups of boiling water until completely soft (about 30 minutes).
- Carefully remove the tamarind and pass it through a fine-mesh sieve to extract the pulp. You should have about 1 to 1 1/2 cups of pulp.
- Combine all ingredients (see below) in a heavy-bottomed, non-aluminum saucepan. Stir well to ensure everything is evenly distributed.
- Bring the mixture to a gentle boil over medium-low heat. Stir frequently to prevent sticking and burning.
- Continue to simmer gently, stirring often, for approximately 1 hour and 45 minutes, or until the chutney has thickened to a jam-like consistency. Reduce heat as needed to maintain a gentle simmer and prevent burning.
- During the last 15-20 minutes of cooking, pay close attention to prevent sticking and burning. Stir frequently.
- Once the chutney reaches your desired thickness, carefully pour it into sterilized jars, leaving a small amount of headspace.
- Seal the jars while the chutney is still hot. Allow to cool completely before storing in the refrigerator. Refrigerate after opening.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
1240g
Fat
4g
Carbs
129g
