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Zucchini-Banana Chutney

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Ingredients for 1 servings:

  • 1 kg zucchini, yellow and green mixed
  • 750 g banana(s)
  • 7 onions
  • 250 g fig(s)
  • 2 tbsp mustard seeds
  • 2 tbsp salt
  • some caraway, black
  • 1 tsp turmeric
  • 250 g sugar
  • 250 ml vinegar, light
  • some allspice
  • some curry powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash or peel the zucchini, bananas, onions, and figs. Then cut them into small pieces and place them in a large saucepan. Add the remaining ingredients to the vinegar and mix. Then add them to the pan. Simmer, stirring constantly, until it reaches a consistency similar to jam. Then pour the mixture into hot, rinsed jars. Screw the lids shut and turn them upside down for five minutes. It’s best to let it rest for a few weeks before serving; this allows it to infuse nicely—and the taste will be the same, of course. Note: My oldest chutneys have been kept for six years now.

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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.

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