in Recipes

Apricot-Banana Chutney

Spread the love

Ingredients for 1 servings:

  • 1 kg apricot(s)
  • 300 g banana(s), peeled
  • 1 kg sugar
  • 150 g green bell pepper(s), diced
  • 7 tbsp vinegar essence
  • 1 tsp peppercorns, black
  • 1 cayenne pepper
  • 1 clove(s), ground
  • 1 cardamom, ground
  • 1 tsp orange peel, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the apricots and dry them. Halve the apricots, remove the stones, and finely dice. Dice the bananas as well. Mix the apricots with the sugar and let stand for 30 minutes. Simmer uncovered for 1 hour while stirring continuously. Stir in the diced bell pepper and vinegar essence. Crush the peppercorns in a mortar and pestle, add them to the chutney along with some cayenne pepper, cloves, cardamom, and orange zest, and simmer uncovered for another 30 minutes. Pour the hot chutney into jars. The original recipe calls for 125g of currants, but I personally always omit them.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Zucchini pan – Greek or Italian

Bombay potatoes