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Curried Banana Chutney
Delicious curried banana chutney perfect with a takeaway and in a wrap too
Ingredients
- 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
Instructions
- 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
Video
Notes
The calories shown are for each jar of curried banana chutney.
This will keep for up to a year in a cool dark place and store in fridge using within a month once opened.
Nutrition
Calories: 712kcalCarbohydrates: 174gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 604mgPotassium: 1632mgFiber: 12gSugar: 126gVitamin A: 287IUVitamin C: 40mgCalcium: 59mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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