Tuesday, July 26, 2011

Fruity Banana Chutney

Here's a chutney you can make at any time of year because it uses a combination of dried fruits and those that are available year-round. Try it with grilled chicken for a delicious treat.
Makes about 6 (8 oz) half pints. I tried this recipe with only 2 TBSP of the dark brown sugar.  Many of the fruit are sweet enough on its own...Why add all the sugar.  When it was cooking on the stove top, it smelled sickeningly sweet, glad I didn't add all that extra sugar.  We used it on tilapia tonight and broiled it for 15 minutes in the oven. Very Tasty!


1-1/2 cups cider vinegar
1 cup chopped cored peeled apple (about 2 medium)
1-1/2 cups mashed bananas (about 5 medium)
1 cup chopped pitted dates (about half a pint)
1 cup chopped pitted prunes
1 cup chopped onions (about 1-1/2 medium)
1/2 cup chopped dried apricots
1/2 raisins or craisins
3 cloves garlic, chopped
2 TBSP lightly packed brown sugar
(original recipe called for 1-1/2 cups lightly packed dark brown sugar)
1/2 cup water
1-1/2 tsp ground ground coriander
1 tsp cayenne pepper
1 tsp ground allspice
1 tsp ground turmeric
1 tsp ground ginger (original recipe called for 1 tsp grated ginger root)
6 (8 oz) half pint glass preserving jars with lids and bands
(I actually filled 4 pint jars, original recipe says it will fill 6 half pint jars.)

1.) MEASURE vinegar into a large stainless steel saucepan. To prevent the apples from browning, drop them into the vinegar as they are being chopped, stirring to ensure all surfaces are covered.
2.) ADD bananas, dates, prunes, onions, apricots, raisins/craisins, and garlic. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 15 minutes. Add brown sugar, water, coriander, cayenne, allspice, turmeric and ginger, stirring to dissolve sugar. Boil gently, stirring frequently, until the chutney is thick enough to mound on a spoon, about 15 minutes.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. (I use the rinse cycle on my dishwasher and let it continue to the drying cycle until I am ready to use the jars.)
4.) LADLE hot chutney into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot chutney. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

The jars didn't seal right away so I reprocessed it for a second time for an even longer time (15 minutes) and instead of removing it from the water bath, I left it to cool with the water.  We will see if it works the second time.