BANANA CHUTNEY
Banana chutney is so easy to make and the perfect accompaniment to curries, rice and dhals. The ideal preserve for a chutney novice and is vegetarian, vegan and gluten free. Makes about 8 jars
Provided by Helen Best-Shaw
Categories Condiment
Time 50m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 98 kcal, Carbohydrate 24 g, Sodium 1 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
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.
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
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
STEAMED WILD STRIPED BASS WITH COCONUT RICE AND APPLE-BANANA CHUTNEY
Provided by Amanda Hesser
Categories dinner, project, main course
Time 1h30m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Cut 4 to 6 shallow slits into the skin side of each fish fillet. Place 4 large squares of plastic wrap on a flat surface and sprinkle the center of each with 1/2 tablespoon of olive oil. Lay a piece of fish, skin-side up, on each square. Top each with another 1/2 tablespoon oil. Season with salt and pepper. Divide the garlic among the fish, pressing into the slits. Sprinkle each piece with a pinch of cinnamon and cloves. Loosely wrap the fish in the plastic and refrigerate.
- In a large pan with a lid, combine the rice, rice milk, coconut cream, shredded coconut, bay leaves, chili and 2 teaspoons coarse kosher salt (or 1 teaspoon regular salt). Let sit for 30 minutes, then cover the pan, bring to a boil, reduce the heat to low and simmer for 17 minutes. Turn off the heat and let sit for 5 to 10 minutes. Stir in the chives.
- Meanwhile, to make the chutney, add the remaining 1 tablespoon olive oil and the butter to a sauté pan. Place over medium heat and, when hot, add the onion, curry powder and turmeric. Cook, stirring, until the onion is translucent, 5 minutes. Season with salt and pepper. Add the apple and banana and cook 2 minutes longer, until the apple is soft around the edges but still crisp. Transfer the chutney to a serving bowl.
- Fill a saucepan large enough to hold a steamer basket with 1 inch of water. Bring to a simmer. Place the wrapped fish in the basket. Lower the basket into the pan and cover. Steam the fish for 5 minutes, turn the pieces and steam until just cooked through, about 5 minutes more.
- To serve, remove the plastic from the fish. Spread the rice on a large platter, top with the fish and its cooking juices and serve with the chutney on the side.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 21 grams, Carbohydrate 113 grams, Fat 35 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 1471 milligrams, Sugar 21 grams, TransFat 0 grams
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