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Banana Peel Chutney


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  • Author: Michelle Minnaar
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. Once cooled, roughly dice the peels into small fragments.
  4. Next, warm the coconut oil in a large saucepan over medium heat.
  5. Add the onion, chillies, and salt. Cook for 5 minutes, stirring occasionally.
  6. Stir in the mustard seeds, curry powder, star anise, brown sugar, the diced banana peel, and one chopped banana.
  7. 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.
  8. 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