This super tasty rich and creamy curried banana chutney is just perfect served with everything from a curry to a ham sandwich and so much more.
What’s to love about this recipe?
- You won’t find curried banana chutney in the shops!
- This banana chutney is super easy to make and of course it tastes delicious too.
- Making banana chutney is a great way to use up those leftover bananas that never seem to get eaten up.
- My curried banana chutney will liven up everything from a loasted cheese sandwich to an Indian takeaway!
Chutney originated in India where it was served alongside curries. Now it is known worldwide and can be made out of any fruits and vegetables.
It’s the preserving in sugar and vinegar with spices that makes chutney a chutney!
Banana may seem an unusual choice for chutney, but I can assure you that this curried banana chutney recipe works amazingly well.
I love making chutney, from my spiced cherry chutney to my courgette/zucchini chutney recipe and much more. Check out my Chutney and Relish section for lots of great recipes.
There are only a few ingredients in this Indian banana chutney recipe.
Bananas. Make sure the bananas are ripe as this is when they are sweet and full of flavour. You can use well-ripened bananas for this banana chutney, ie spotty bananas if that’s what you have.
Sugar and vinegar are what makes a chutney sweet and sour and also gives it the shelf life that means it lasts a good long while in the larder.
The spices – I’ve used curry powder (here’s how to make your own curry spice powder!) and ground ginger.
The other ingredients for this curried banana chutney recipe are salt and lemon.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
This simple banana chutney is a two-step recipe. Once you have chopped up the bananas and onions there are two steps to the cooking process for making the chutney and they are super easy.
Simply saute the bananas and onion along with the lemon juice and vinegar for about 30 minutes.
Then you are going to add the curry powder and ginger plus the sugar to your banana chutney and let it cook for a further 10 – 20 minutes.
That’s it folks – curried banana chutney!
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
Sticky situations – troubleshooting your preserves
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
How much does this recipe make?
I got 2 x 350ml jars of curried banana chutney from this recipe. Just double it up to make more if you have a whole lot of bananas to hand.
How to serve curried banana chutney
Serve your banana chutney with any Indian-inspired food. Add it to a toasted cheese sandwich or just put some on a cheeseboard.
This curried banana chutney is perfect with cold meats, in wraps, with BBQ and lots more.
How long does banana chutney keep?
Your chutney will keep for up to a year in a cool dark place. Once opened store in the fridge and use the banana chutney within a month.
Looking for more super tasty banana recipes? Then check these out before you go;
Refined sugar-free banana and ginger jam
Chocolate, walnut and banana spread
Super easy Bailey’s and banana ice-cream
If you are looking for more chutney recipes then check out my chutney and relish section.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Curried Banana Chutney
- 800 g bananas ripe
- 1 medium onion
- 350 ml white wine vinegar or cider vinegar
- 1 lemon juice only
- 150 g sugar
- 1/2 tsp salt
- 1 tbsp curry powder
- 1/4 tsp ground ginger
- Chop the onion into small dice and roughly chop bananas
- Heat the bananas, lemon juice, vinegar and onions in a pan, bring to boil then lower heat and simmer for 30 minutes
- Add the sugar, curry powder, ginger and salt and cook for a further 10 – 20 minutes and the chutney will thicken
- Ladle into sterilised jars
Delicious and very easy to make. My first attempt was successful.
Karon Grieve says
Glad you liked it so much, its such a great way to use up extra bananas.