Cousin Leda's Banana Chutney
Submitted by shellboo
Sweet and fiery banana chutney with Granny Smith apples, raisins, cayenne, ginger, and apple cider vinegar, baked until thick and jammy. Makes 4 cups of bold condiment for canning.
YIELD
4 cupsPREP
10 minCOOK
2 hrsREADY
2 hrsCousin Leda clearly did not mess around when it came to condiments.
This banana chutney is a wild ride of sweet, sour, and seriously spicy. Six mashed bananas, Granny Smith apples, raisins, onions, and garlic get mixed with sugar, apple cider vinegar, lemon juice, and a generous quarter cup of cayenne pepper.
Yes, a quarter cup. This chutney has real heat.
Everything goes into a casserole dish and bakes low and slow until it thickens into a dark, jammy spread that’s equally at home alongside roasted meats, on a cheese board, or spooned over cream cheese with crackers.
Kitchen Tips
- Use ripe but firm bananas. Overripe ones dissolve too quickly and you lose all texture before the two hours are up.
- Stir every 30 minutes during baking so the edges don’t scorch. The sugar content is high and it caramelizes fast.
- Sterilize your jars properly if you plan to store this long-term. Boiling water bath for 10 minutes seals them tight.
- Scale back the cayenne to 2 tablespoons if you’re not a heat seeker. Even at half strength, this chutney brings serious warmth.
Ingredients
Directions
Peel and mash bananas.
In a large casserole dish combine all of the ingredients.
Bake in a 350℉ (180℃) oven for about 2 hours, stirring occasionally.
When thickened, ladle into sterilized jars and seal.
Comments
