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Banana And Mango Chutney

Farm.Fares's picture
  Mangoes 3 Pound (3 Fruit, Each Weighing About 1 Pound)
  Onion 1 Medium, minced
  Garlic clove 1 Large, minced
  Golden raisins 1 Cup (16 tbs)
  Ripe bananas 5 Large, sliced
  Finely chopped fresh ginger/1 tablespoon ground ginger 3 Tablespoon

1) Pare the mangoes.
2) Remove the flesh all around the pit and then cut into pieces.

3) Into a large saucepan, put the mangoes and then add the onion, garlic, raisins, bananas and ginger.
4) Mix the sugar and the salt into the vinegar until dissolved.
5) Add in the Tabasco, beginning with 1 teaspoon and mix thoroughly.
6) Ladle the mixture over the fruit and mix well.
7) Allow the mixture and reduce the heat to a simmer.
8) Then cook without lid mixing all the while , for about 2 hours, or until the consistency is thick and the mixture is cooked completely.
9) Allow to cool to room temperature and spoon into sterilized jars, or store in the refrigerator.
10) The chutney will stay for 2 months or more in the refrigerator.

11) Serve as required with snacks or other dishes.

Recipe Summary

Difficulty Level: 
Very Easy
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2396 Calories from Fat 69

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 2.4 g12.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 71.7 mg3%

Total Carbohydrates 619 g206.4%

Dietary Fiber 61.6 g246.3%

Sugars 430.9 g

Protein 27 g53.5%

Vitamin A 221.1% Vitamin C 813.1%

Calcium 33.4% Iron 44.9%

*Based on a 2000 Calorie diet

Banana And Mango Chutney Recipe