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Banana Chutney
A great recipe for using over-ripe bananas which are often reduced in price. Makes 4 x 340g (12 oz) jars.

INGREDIENTS: Bananas - 10 peeled and sliced, Cider vinegar - 275 ml (9 fl oz), Golden caster sugar - 200 g (7 oz), Onion - 1 large finely chopped, Sultanas - 150 g (5 oz), Seasoning - 2 tsp, Medium curry powder - 1 tbsp, Allspice - 1 tsp

COOKING: 1. Cook the bananas gently in the cider vinegar until soft and bubbling, add the sugar, stir until dissolved and leave to cool.
2. Mix the onion, sultanas, seasoning and spices into the mixture.
3. Cover and chill for at least 18 hours. Check the seasoning and then spoon into sterilised jars (don't use metal lids which will taint the chutney). Seal as you would for making jam and store in the fridge.