Raw 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.

RAW BANANA CHUTNEY RECIPE

Steps:

• To make this delicious chutney, peel and wash the raw bananas, and then mash them. Keep aside. Side by side, finely chop the onion and tomato. Also, peel the baby onions.
• Now, take a grinder-mixer and add red chillis, garlic, tamarind, and fennel seeds in it. Grind this mix till it turns into a smooth paste.
• Put a pan on medium flame and heat oil in it. Add mustard seeds, followed by urad dal, and curry leaves, and fry them for 30 seconds to a minute.
• Now, add the chopped onions and peeled baby onions in the pan and saute them for a bit. Also, add the chopped tomatoes and salt into this pan. Stir and saute this mix for about 3 minutes.
• After that, add the mashed banana along with the ground masala of red chillis, garlic, tamarind, and fennel seeds. Mix all the elements together and pour water as required to cook it.
• Once the chutney is cooked, remove the pan from flame and transfer the chutney to a serving bowl. Serve it with your favourite dishes with the garnish of mint leaves.

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.