Ginger-Banana Chutney

This Ginger-Banana Chutney is a vibrant, complex condiment that bridges the gap between sweet and savory. Inspired by Jamaican cuisine, it features the natural sweetness of ripe bananas balanced by the sharp heat of crystallized ginger and the tang of cider vinegar. The addition of dates, raisins, and pineapple juice creates a rich, jammy texture with deep fruity undertones. It is an excellent accompaniment to grilled meats, curries, or cold cuts. The flavor profile is aromatic and well-seasoned, making it a versatile addition to your pantry. This vegan-friendly sauce is simple to make but offers a sophisticated taste that elevates everyday meals. Store in the refrigerator for quick access to this homemade treasure.

Cooking Method: Grilling

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 178.9

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Ginger-Banana Chutney is a vibrant, complex condiment that bridges the gap between sweet and savory. Inspired by Jamaican cuisine, it features the natural sweetness of ripe bananas balanced by the sharp heat of crystallized ginger and the tang of cider vinegar. The addition of dates, raisins, and pineapple juice creates a rich, jammy texture with deep fruity undertones. It is an excellent accompaniment to grilled meats, curries, or cold cuts. The flavor profile is aromatic and well-seasoned, making it a versatile addition to your pantry. This vegan-friendly sauce is simple to make but offers a sophisticated taste that elevates everyday meals. Store in the refrigerator for quick access to this homemade treasure.

Ingredients

1 pound Onions, chopped
6 Ripe Bananas, put through a
3/4 lb Pitted dates, chopped
1 1/2 c Cider vinegar
1/4 lb Crystallized ginger, minced
1/2 lb Raisins, chopped
2 c Fresh or unsweetened canned Pineapple juice
1 ts Salt
2 ts Curry powder

Directions

1
Place the chopped onions, processed bananas, chopped dates, and cider vinegar in a nonreactive saucepan.
2
Stir the mixture well to combine and cook over low heat for 20 minutes, stirring occasionally.
3
Add the minced crystallized ginger, chopped raisins, pineapple juice, salt, and curry powder.
4
Stir thoroughly to ensure all ingredients are well combined.
5
Continue to cook over low heat, stirring frequently, until the chutney thickens to a jam-like consistency.
6
Remove from heat and transfer the hot chutney into sterilized jars.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 178.9kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 45.1g16%
Dietary Fiber 5.8g24%
Sugars 22.8g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This chutney can be stored in the refrigerator for up to 3 weeks. Ensure jars are sterilized before filling to maximize shelf life.

This chutney pairs excellently with cold meats, grilled meats, and curries. It can also be served as a condiment for cheeses or used as a glaze for roasted vegetables.

Use ripe bananas for the best sweetness and texture. A food mill or blender can be used to process the bananas before adding them to the pan. Ensure the saucepan is nonreactive (such as stainless steel or enamel) to prevent discoloration from the vinegar.

This recipe makes about 3 1/2 cups of chutney.

Keywords: banana chutney, ginger chutney, jamaican chutney, fruit chutney, vegan sauce, date chutney, pineapple chutney, curry accompaniment, grilled meat sauce, homemade chutney, spicy fruit sauce, preserved fruit, chutney recipe, caribbean indian food, vinegar based sauce, raisin chutney

Read it online: https://www.chefs-mate.com/recipe/ginger-banana-chutney/