BANANA CHUTNEY
Not your usual chutney. This recipe comes from Rarotonga (Cook Islands) and sourced from www.tamarindhouse.co.uk. You can also mix up the fruit combination with papaya, star friut and bananas. Tamarind is sold in blocks in Asian markets. Try and find one without the stones. You can also find tamarind pulp in containers usually with the Thai ingredients. Not quite sure on the final quantity.
Provided by Coasty
Categories Chutneys
Time 2h15m
Yield 4-6 jars
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1510.5, Fat 2.8, SaturatedFat 0.9, Sodium 1203.8, Carbohydrate 387.8, Fiber 21.8, Sugar 310.2, Protein 9.9
TAMARIND BANANA CHUTNEY
Make and share this Tamarind Banana Chutney recipe from Food.com.
Provided by WicklewoodWench
Categories Fruit
Time 2h5m
Yield 4 jars
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 1505.5, Fat 2.8, SaturatedFat 0.9, Sodium 1192.1, Carbohydrate 384.8, Fiber 21.3, Sugar 298.7, Protein 11.2
RAISIN AND TAMARIND CHUTNEY
This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas.
Provided by lynnski LA
Categories Chutneys
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender or processor, and puree, scraping down as needed, until there are no lumps left.
- Add a little bit more water as needed to make a mixture that is thick but not stiff.
Nutrition Facts : Calories 304, Fat 0.6, SaturatedFat 0.1, Sodium 401.1, Carbohydrate 80.3, Fiber 4, Sugar 60.1, Protein 3.2
BANANA CHUTNEY
Make and share this Banana Chutney recipe from Food.com.
Provided by Missy Wombat
Categories Chutneys
Time 2h30m
Yield 1 1/4 kg
Number Of Ingredients 10
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.
TAMARIND CHUTNEY
I really love sweet tamarind chutney, and I've had a hard time finding one that resembles the chutney my favorite Indian restaurant makes. This is the closest recipe I've found. I found it on the internet, but can't remember where exactly it came from.
Provided by ajt575s
Categories Chutneys
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan over medium heat.
- Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
- Stir the water into the pan with the spices along with the sugar and tamarind paste.
- Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
Nutrition Facts : Calories 106.8, Fat 1.5, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 24.2, Fiber 0.2, Sugar 23.8, Protein 0.1
BANANA CHUTNEY
This simple banana condiment is simply delicious: Its fullness of flavor is dependent upon very ripe bananas that are soft and sweet with dark brown or black skins. If you must use slightly green or just ripe bananas, add a little sugar. A hint of cinnamon or allspice is also nice in this chutney. Serve banana chutney with curries or Tofu Bobotie, a welcome complement to fiery West African dishes, or spread on toast for breakfast.
Provided by lazyme
Categories Tropical Fruits
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 145.5, Fat 0.6, SaturatedFat 0.2, Sodium 2.2, Carbohydrate 37.6, Fiber 4.3, Sugar 19.8, Protein 1.8
SWEET & SAVORY BANANA CHUTNEY
Make and share this Sweet & Savory Banana Chutney recipe from Food.com.
Provided by PetsRus
Categories Chutneys
Time 1h10m
Yield 5-6 12oz jars
Number Of Ingredients 15
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, dont 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.
Nutrition Facts : Calories 603.7, Fat 2.3, SaturatedFat 1.4, Sodium 505.2, Carbohydrate 143.8, Fiber 10.7, Sugar 110.8, Protein 4.4
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- Heat the oil, vinegar and brown sugar over a medium heat. Once warmed, add the fennel, and allow to cook until the mixture begins to caramelise and the fennel is cooked. If the mixture isn't caramelising, raise the heat a little.
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