Banana – Raisin – Chutney
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 12 banana (s) (condition does not matter, use more ripe ones)
- 6 onion (s), (approx. 750gr)
- 2 cloves garlic, peeled, mashed with salt
- 1 teaspoon salt, (use for garlic cloves)
- 1 orange (s), grated zest and squeezed juice
- 500 g raisins
- 1 ½ tablespoon ground cumin
- 1 ½ tablespoon cardamom, ground
- 2 teaspoons coriander, ground
- 1 teaspoon cayenne pepper, ground
- 600 ml vinegar (white wine vinegar)
- 500 g suar, brown if desired
Print Recipe
Pin Recipe Instructions
- NOTE: I usually make the recipe with additional sugar, max. 500gr, results in a great consistency. But that depends on the degree of ripeness of the bananas and personal taste.
- Peel the bananas, peel the onions, chop both. Put everything in a large saucepan and slowly bring to a simmer, monitor carefully, depending on the degree of ripeness of the bananas it may burn. Otherwise add more sugar or vinegar (try!). Simmer for about 45 minutes until the mixture is thick and creamy.
- Fill into freshly washed / sterilized jars and close immediately with the screw cap.
- Makes about 5 jars of 500gr each, but I always fill into small jars with screw caps. Let stand for two weeks before use!
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