Recipe: To Try At Home Jonathan Apple and Spicy Banana Chutney

Recipe: To Try At Home Jonathan Apple and Spicy Banana Chutney Delicious, fresh and tasty.

Jonathan Apple and Spicy Banana Chutney. Cut the banana into bite-sized pieces. Banana chutney should really be better known, and it's actually one of our favourites. The sweetness of the bananas really contrasts with the sharp vinegar and the onion.

Stone and chop the dates and chop the ginger.

Put all the prepared ingredients in a pot with the vinegar, lime and orange zest and juice, and bring to a boil.

Marmaduke Scarlet's winning Filipino-style banana chutney recipe was quick to make, punchy and, like all good chutneys, turned all food that accompanied it into a mere vehicle.

You can have Jonathan Apple and Spicy Banana Chutney using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Jonathan Apple and Spicy Banana Chutney

1. It’s 4 of Jonathan Apples.

2. Prepare 1 of Banana.

3. You need 1 large of Onion.

4. You need 1 of Lemon.

5. You need 1 clove of Garlic.

6. Prepare 1 small of piece Ginger.

7. You need 2 of Fresh red chili peppers (or dried red chili peppers).

8. It’s 5 of Dried prunes.

9. Prepare 30 grams of Dried cranberries.

10. You need 300 grams of Granulated sugar.

11. Prepare 250 ml of White wine vinegar (or grain vinegar).

12. Prepare 10 of cm Cinnamon stick (or powder - 1/3 teaspoon).

13. Prepare 1/2 tsp of Turmeric powder.

14. Prepare 2 stick of Thyme.

15. Prepare 1 bunch of Mint leaves.

16. You need 1 tbsp of Salt.

17. It’s 1 tsp of Coarsely ground black pepper.

Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan.

Season with mixed spice, chili powder, paprika, and curry paste.

Simmer over medium heat until thick.

It is either wet or dry.

Jonathan Apple and Spicy Banana Chutney instructions

1. These are the ingredients..

2. Remove the core from the apples, and slice into bite-sized pieces. Put them in a cast iron pot, coat with the sugar, and leave for about 1 hour..

3. Thinly slice the onion. Roughly chop the garlic, ginger, red chill peppers and prunes. Cut the lemon into quarter rounds, then thinly slice them. Cut the banana into bite-sized pieces..

4. Sprinkle 100 ml of the vinegar over the apples, and turn on the heat. When it comes to a boil, turn down the heat to very low, and simmer for 10 minutes, stirring occasionally..

5. Add the ingredients from Step 3, cinnamon, cranberries, black pepper, and rest of the vinegar. Simmer for about 40 minutes over very low heat, stirring from time to time..

6. When the liquid in the pot has reduced like this photo, add the salt, turmeric, and chopped mint. Mix, simmer for another 5 minutes, and its done..

7. Transfer to clean sterilized jars, and seal with the lids. Place the jars upside down until the chutney has cooled down to sterilize the air inside. I normally keep them at room temperature in our house..

8. Served with curry. The chutneys sweet and sour taste goes so well with the curry!.

9. Served with camembert cheese. The chutney shown in this photo is 2 years old!.

It is usually savory in flavor unlike jam which is only sweet.

Sweeteners like sugar, jaggery, and honey may be added to chutney, but vinegar and spices are also added.

So a chutney can also be sweet, sour, and savory like raw mango chutney.

Heat the sunflower oil in a large saucepan over medium heat.

Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper.