Banana Chutney Recipe – Sweet With Heat
- 25-30 Medium sized ripe bananas
- 3 cups cider vinegar
- 2 cups brown sugar
- 1 cup seedless raisins
- 2 Scotch Bonnet peppers (Habanero peppers can be substituted)
- 1 Yellow onion (large)
- 2 Tablespoons freshly grated ginger
- Kosher or Sea Salt to taste
- Freshly grated nutmeg to taste…be careful with this…Nutmeg is strong
- Chop onion into a fine dice
- Remove the seeds from the chilies and finely mince.
- Peel and slice the bananas, into about ¼ inch rounds.
- Combine all the ingredients and simmer in a stainless steel or enamel saucepan (#ad)for 2¼ hours, or until the mixture reaches the desired consistency.
- Be sure to bottle and seal while the Banana Chutney mixture is still hot.
The chutney should last for several months…if you don’t use it all before then!
The Origin of the Banana Chutney Recipe
Chutney is a classic Indian food. We find it in hampers and gift baskets, buy it by the jar from delis to serve with snacks during every season. You can typically find it in the form of a condiment made from fruits and spices, preserved with sugar and vinegar. However, despite its fairly consistent form nowadays, chutney actually has an extensive history throughout multiple countries.
Chutney originated over 2,000 years ago on the Indian subcontinent in the form of a sauce or paste made from fresh ingredients. This is a drastic difference from the preserved and chunky condiment we find today, such as the Major Grey #ad) style of chutney.
Chutney is a great way to use up leftovers or preserve food like tomatoes on the brink of expiration. It’s a way to make plainer foods more interesting.
For more History of Chutney visit this webpage