Some chutney recipes donít actually taste like the fruit they are made from, but this recipe is an exception. It has a really strong banana flavour and had become a favourite in our household. It is ideal for using up the glut of bananas that ripen all at once over summer.


● 2kg ripe (but not squashy) bananas (peeled and chopped)

● 1kg dates (seeded and chopped)

● 2 tablespoons freshly grated ginger

● 2 medium brown onions (finely chopped)

Zest and juice of two lemons

● 4 cups brown vinegar (3 cups brown and 1 cup balsamic if you have it)

● 1 cup brown sugar (double this if you like sweet chutney or your bananas are not sweet)

● 1 tablespoon curry powder

Combine the bananas, dates, ginger, onions, lemon zest and juice and vinegar. Boil until soft, then puree with a stick blender. Add the sugar and curry powder and heat until the sugar is dissolved. Boil to reduce and thicken. Pour into hot sterilised jars.

This chutney improves with age. It keeps well in the refrigerator after opening.    Serve with cheese or just on biscuits and nice with curry dishes too.  

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