Banana & Mango Chutney

The 1960’s Lobster Curry recipe that turned me on to Garlic Butter Peanuts, also called for serving the curry with a banana chutney.


This, I had to try; with, of course, a few adjustments and tweaks here and there.

Raisins are just so… raisin-y, so out they went in favor of dried tart cherries. And, I like my chutney with a bit of ooomph, so, in went a dab o’ crushed red pepper!

Pretty terrific.

We enjoyed ours over Coconut Basil Shrimp and Coconut Rice, but you could easily use this for Pork Tenderloin Wellington, or try it just spooned over cream cheese and served with crackers.

•3 cups bananas, peeled and sliced
•2 cups apple, peeled, cored and chopped
•1-1/2 cup mango chunks
•2/3 cup diced onion
•2/3 cup dried cherries
•1 tsp Seasoned Salt
•1 cup packed brown sugar
•2 tbsp crystallized ginger
•2/3 cup cider vinegar
•2 cups orange juice
•1 clove garlic, minced
•1 tsp black pepper
•1 tsp Aleppo pepper
•1 tbsp Sherry Peppers Sauce*
•1/8 tsp red pepper flakes

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Stir together in a medium pot and simmer over medium low heat for 15 minutes.

Use an immersion blender to finely chop any chunks; or transfer in batches to a blender and pulse until smooth.

Continue cooking over medium low heat for another 15 or 20 minutes, until the chutney has reduced and thickened.

Cool, transfer to a container, then cover and chill until needed; or, ladle into prepared canning jars and process for 15 minutes in a boiling water bath.

Remove from the water and cool on a rack.

Check that the jars have sealed by pressing in the center of the tops. If the center stays down, you are good. If it pops back up, reprocess for 15 more minutes.

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