Who knew banana peel could be turned into a delicious chutney? My wonderfully tasty zero-waste banana peel chutney is so satisfying to make and even more satisfying the first time it hits your taste buds!
Get ready for the most surprising chutney you've ever tasted.
Why you'll love this banana peel chutney recipe
- Ideal to eat all year round
- It's an unusual and delicious choice for a chutney
- Extremely versatile – can be used as a side dish, dip, spread and as a fabulous flavour enhancer
- Vegan and vegetarian friendly
- Easy one-pot recipe – simple to make and to clean up the equipment afterwards
CHUTNEY EQUIPMENT YOU NEED
Check out the ultimate list to chutney making equipment. You actually don't need that much and most of the items are quite affordable!
Making your own preserves is a great and satisfying hobby. Giving the gift the lovely food to your friends and family are especially rewarding!
How to make this recipe
Soak the banana skins in water.
Boil for a few minutes until cooked, then drain.
Fry the chopped onions and chillies.
Stir in the chopped banana peels.
Add the spices, salt, sugar and banana.
Give it a good stir then pour in the orange juice. Let it bubble away for 10 minutes.
Jar immediately and keep in the fridge. Enjoy!
Top Tip
Stir your chutney frequently throughout the simmering process.
What to pair with banana peel chutney
Meat
This preserve pairs well with meat dishes such as chicken or pork.
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Cheese
Chutney is the perfect accompaniment with a cheese platter! Serve this chutney with your favourite cheeses (goat’s cheese, cheddar or cream cheese would all be delicious).
Curry
The flavours of this chutney work wonders when paired with a spicy curry! Be sure to try this chutney with my chicken korai or easy chicken curry or even lamb or fish curries.
Dessert
This chutney pairs particularly well with sweet dishes. Try a spoonful or two with a chocolate or caramel dessert, ice cream, custard, praline or yoghurt.
Wine pairing
Something like a cool crisp Riesling would be ideal. You could also go for a fruity California Chardonnay or a Pinot Noir.
Do you need to submerge chopped banana skin in water?
Raw banana peel soaked in water helps to remove any unpleasant bitterness.
Can I use unripe bananas?
No. The bananas should be ripe. Brown banana skins are ideal for this banana skin chutney. I recommend using organic banana peels.
Why not use the bananas to make this Banana Cake recipe.
More chutney recipes
Can't resist a good chutney? Why not try some of these?
- Papaya chutney – like banana, papaya works really well in a chutney and brings plenty of flavour
- Mrs Ball’s chutney – a South African favourite, Mrs Ball’s chutney is a wonderful mild chutney that is the perfect mixture of sweet and savoury. Made of several fruits, mainly plum, it’s great with turkey, vegetables and especially cheese
- Orange chutney – a zesty chutney with plenty of charm
- Marrow chutney – a moreish vegetable chutney with a pleasant kick
📖 Recipe
Banana Peel Chutney
- Total Time: 1 hour 45 minutes
- Yield: 3 x 200g, 30g per serving, 20 portions 1x
- Diet: Vegan
Description
Get creative with this unique banana peel chutney recipe. Transform banana peels into a flavorful condiment that's both sustainable and delicious!
Ingredients
- 6 ripe banana peels
- 2 tbsp coconut oil
- 2 medium red onions, peeled and finely diced
- 2 green chillies, thinly sliced
- 7g (1 tsp) salt
- 19g (3 tbsp) curry powder
- 5g (1 tbsp) mustard seeds
- 2 whole star anise
- 13g (1 tbsp) brown sugar
- 1 ripe banana
- 500ml (2 cups) orange juice
Instructions
- Begin by submerging the brown banana peels in cold water for one hour, making sure to change the water twice within that time frame. Then, drain the water.
- Transfer the peels to a saucepan with fresh water and bring it to a boil. Let it simmer for 5 minutes before draining it again and allowing it to cool.
- Once cooled, roughly dice the peels into small fragments.
- Next, warm the coconut oil in a large saucepan over medium heat.
- Add the onion, chillies, and salt. Cook for 5 minutes, stirring occasionally.
- Stir in the mustard seeds, curry powder, star anise, brown sugar, the diced banana peel, and one chopped banana.
- After a few minutes, pour in the orange juice and allow the mixture to simmer for 10 minutes until it reaches a jam-like consistency.
- Transfer the final product into sterilised jars and store them in the refrigerator for a maximum of one month.
Notes
- You can use a neutral oil such as vegetable or sunflower if you don’t want to use coconut oil.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Boil
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 53
- Sugar: 5.7 g
- Sodium: 137.6 mg
- Fat: 1.7 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 9.6 g
- Fiber: 1.3 g
- Protein: 0.8 g
- Cholesterol: 0 mg
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