Banana Curry Chutney is a traditional South African recipe for a classic chutney-like preserve of bananas, bell peppers, onions and sultanas cooked in spiced and sweetened vinegar before potting and storing. The full recipe is presented here and I hope you enjoy this classic South African version of: Banana Curry Chutney.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
850g bananas (weighed after peeling), sliced
2 green bell peppers, finely chopped
2 onions, finely chopped
2 garlic cloves, finely chopped
240g sultanas
2 tsp sea salt
1/4 tsp freshly-ground black pepper
2 tsp curry powder
1 tsp ground turmeric
1/2 tsp dried thyme, crumbled
pinch of ground cloves
900ml white vinegar
400g sugar
Method:
Combine all the ingredients in a heavy-based saucepan and gently bring to a simmer, stirring constantly to prevent burning. Continue simmering gently, stirring all the while, for 1 hour then take off the heat and ladle the chutney into cleaned and sterilized jars that have been warmed in the oven.
Seal with vinegar-proof lids and set aside to cool completely before storing in a cool dark, cupboard. Allow to mature for at least 3 weeks before using.
Click on the image, above to submit to Pinterest.