A sensational sweet and savoury chutney, this banana chutney recipe makes a great side dish, dip and accompaniment to many dishes, from curry and cheeseboards to your favourite sandwiches and snacks.
It's also extremely easy to make! If you’ve never made chutney, this is the place to start!
Why you'll love this curried banana chutney recipe
- Lasts a long time and is ideal to eat all year round
- Great alternative to mango chutney
- Bananas make for an excellent chutney ingredient
- 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
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!
Top tip
Stir your chutney frequently throughout the simmering process.
What to pair with banana chutney
Cold meat
This preserve pairs well with leftover chicken or bacon, as well as cold cuts.
Cheese platter
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) You could also serve it with cheese and crackers
Curry
Many people in India serve banana bread with curry. The flavours just work! So, be sure to try this chutney with my chicken korai or easy chicken curry.
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
I would recommend a dry white wine to pair with this banana chutney.
Something like a cool crisp Riesling would be ideal. You could also go for a fruity California Chardonnay or a Pinot Noir.
If you prefer red wine, opt for a Shiraz or a Chilean Merlot – fruity, full-bodied and perfect with savoury/fruity flavours.
Other types of alcohol
While enjoying this banana chutney as part of a cheeseboard, you can enjoy the following drinks with it.
- Armagnac
- Brandy
- Calvados
- Gin
- Cognac
- Kirsch
- Rum
Alternatively, you can actually make your chutney boozy! Simply pour in 125ml (½ cup) of your preferred alcohol at the end of cooking time and bottle up your banana chutney as soon as possible.
Variations to this recipe
Other fruit you can combine banana with
Make up your own divine combinations! Swap 50% of the banana in the recipe below with one of the following fruits:
- Cherries
- Fresh coconut
- Pear
- Blueberries
- Strawberries
- Mango
- Papaya
- Passion Fruit
- Raspberries
- Pineapple
- Chopped dates
Other flavours you can play with
Add an extra dimension of flavour to your banana chutney with any of the following:
- 1 cinnamon stick
- ½ tsp ground cinnamon
- 1 vanilla pod
- 5cm (2in) fresh ginger root, grated
- 50g (½ cup) almonds, chopped or slivered
- 3 star anise
- 5 cardamom pods, crushed
- ½ tsp ground coriander
- 50g (½ cup) peanuts, chopped
- 50g (½ cup) hazelnuts, chopped
- 50g (½ cup) walnuts, chopped
- 50g (½ cup) pecans, chopped
- 1 lime, juice and rind
- 1 lemon, juice and rind
- 1 orange, juice and rind
Popular substitutions
- Brown sugar is best with this recipe. However, you can use demerara sugar or golden caster sugar for a caramel undertone.
- You can replace the malt vinegar with white wine vinegar or apple cider vinegar.
Top tips for amazing chutney
- Preparation is key – do all the food prep before you start cooking. That way you can cook all the ingredients with precision and care.
- Use quality ingredients. Avoid bananas that are under or over ripe, and make sure they are free from blemishes.
- Freshly ground spices are more flavourful and fragrant. Dry fry them to release the fragrance, then grind them yourself.
- Always use a stainless steel pan when making chutney. Other materials don't react well to the vinegar in the recipe.
- Finely chop the fruit and vegetables into even-sized pieces. That way you'll achieve a wonderful texture to your chutney.
How do you know when chutney is ready?
The classic chutney texture is thick and silky. The best way to test it is to use your spoon to draw a channel in the chutney. If it takes a few seconds for the vinegar to run back into the channel, then it’s ready.
If the vinegar runs into the channel straight away, it needs a little more time. Put it back on the heat and let it simmer for a few more minutes. Then, try the test again.
How do I store banana chutney?
Keep your chutney in a sterilised airtight jar, store it in a cool dry place and it’ll stay fresh for over a year.
Once opened, how long does it keep?
Once you’ve opened your chutney, refrigerate it. It’ll stay fresh for around 2 months.
Do I need to sterilise the jars before storing chutney?
Yes, absolutely! You'll need to sterilise your jars with boiling water to extend the shelf life of your homemade chutney, but it makes it safe to eat.
Check out our complete guide on How to Sterilise Jars for step by step instructions.
More amazing chutney recipes
What's your favourite chutney? Here's some ideas for more wonderful chutney recipes for you to get hooked on:
- 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
- Plum Chutney – this spiced plum chutney goes down great at Christmas time
Banana chutney
- Total Time: 1 hour 5 minutes
- Yield: 8 x 200g jars, 30g per portion, 53 portions 1x
- Diet: Vegan
Description
Sweet and savory, this banana chutney recipe is a delightful twist on a classic condiment. It pairs perfectly with curries and adds a tropical flair!
Ingredients
- 900g (2lbs) bananas, chopped
- 500g (3 cups) dates, chopped
- 1 large onion, finely chopped
- 2 lemons, juice and zest
- 40g (1 1/2 oz) fresh ginger root, grated
- 1 chilli, finely chopped
- 200g (1 cup) brown sugar
- 500ml (2 cups) malt vinegar
- 6g (1 tbsp) curry powder
Instructions
- Place all the ingredients in a preserving pan or large saucepan.
- Stir the contents over a medium heat until the sugar has dissolved.
- Crank up the heat and let the mixture reach a boil, then reduce to a steady simmer.
- Continue to cook uncovered for 40 minutes or until the chutney has thickened. Do give it a stir every now and then to prevent the food from sticking to the bottom of the pan.
- Spoon into hot, sterilised jars. Seal and then let it cool down.
- Label the jars, then let the chutney mature for at least a month before opening. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Condiments
- Method: Boil
- Cuisine: Indian
Keywords: banana chutney, chatni banana, banana chutney recipe, banana and date chutney, banana and ginger chutney, banana and chilli chutney
Paul Hubert
I had cooked some bananas to save nature doing it for me, and then my wife suggested chutney to go with fish curry, so I came in the middle. I based what I did on this recipe, but the dates seemed like a bit much to us, so I used a smaller proportion of raisins instead, and also a bit less sugar. Also the recipe said curry powder so I had to decide the spices for myself - coriander, fenugreek and a little ground turmeric, partly for the colour, probably a bit more than the recipe, although I didn't weigh it. It tastes good in the pan - the banana comes through well. Thanks
★★★★