Banana Chutney Recipe – Sweet With Heat
April 25, 2009
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 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!