Ginger Banana Chutney Food

BANANA CHUTNEY

Steps:

• Peel and slice the bananas, peel and finely chop the onions.
• Place all the ingredients in a large preserving pan using homemade pickling vinegar and simmer, gently stirring from time to time to ensure they do not stick to the base. The chutney will take around 40 mins to an hour to cook. It is done when a reddish gold colour and when there is no free liquid when you drag a spoon across the top of it.
• You could add some chillies to the chutney, but I like mine to be plain bananas and more cooling.
• Pour into sterilised* jars and seal down.
• This amount should make about 8 to 10 medium jars. The chutney is ready to eat immediately, but will improve upon keeping. It will keep for several years before opening.

BANANA CHUTNEY

Steps:

• Peel bananas and chop into small pieces.
• Stone and chop the dates and chop the ginger.
• Put all the prepared ingredients in a pot with the vinegar, lime and orange zest and juice, and bring to a boil.
• Lower the heat and simmer, stirring occasionally with a wooden spoon for 30 minutes.
• Add the remaining ingredients and stir ober a low heat until the sugar has completely dissolved.
• Return to the boil and simmer, stirring frequently for a further 10-15 minutes, or until the chutney has reduced and thickened.
• Spoon the chutney into warmed sterilixed jars to within 3 mm of the top.
• Seal the jars and label.
• Store in a cool dark place for 1-2 months before using to allow the flavours to develop.

BANANA CHUTNEY

Steps:

• Mash the bananas with a fork or potato masher, but not too thoroughly.
• Leave a few lumps.
• Place the mashed bananas in a small, nonreactive saucepan.
• Add the lemon juice, lemon rind, and cloves.
• Bring the mixture to a boil and then simmer gently, stirring occasionally, for about 15 minutes.
• Use a heat diffuser if needed to prevent sticking.
• While simmering, the bananas will slowly heave up into mounds and then spout little puffs of steam, like simmering oatmeal.
• Pour the chutney into a clean jar, cover, and refrigerate.
• It will keep in the refrigerator for a couple of weeks.

SWEET & SAVORY BANANA CHUTNEY

Steps:

• Except for the coconut and the rum put all the other ingredients in a large pan, mix well, put on the stove and bring to the boil, stirring at regular intervals.
• Leave to simmer for approx 20-25 minutes, don’t forget to stir, and then add the coconut and the rum.
• Cook for another 10 minutes until the chutney has thickened and turned a dark color Remove the cinnamon stick.
• Put into warm clean jars, seal, and label when cold.
• Let mature for at least 4 weeks and keep in a cool dark place.

BANANA CHUTNEY

Steps:

• Soak . block compressed tamarind in 2 1/2 - 3 cups boiling water till tamarind is soft, pass through a sieve to extract pulp. You will need 1 to 1 1/2 cups of pulp.
• Combine all ingredients in heavy bottomed, non-aluminium saucepan pan, stir well. Boil gently, stirring often, for 2 hours till thick and jam-like.
• Take special care towards the final stages to ensure that chutney does not stick and burn.
• Pack in sterlisized jars, seal while hot. Refrigerate after opening.

GINGER-BANANA CHUTNEY

Steps:

• Place onions, bananas, dates and vinegar in a nonreactive saucepan.
• Stir them to mix well and cook over low heat for 20 minutes.
• Add the remaining ingredients and stir to make sure they are well combined.
• Continue to cook until the chutney has a jam-like consistency.
• Remove from the heat and place in sterilized jars.
• This chutney can accompany cold meats, grilled meats and of course, curries.
• It will keep for 3 weeks in the refrigerator.