Ingredients
-
2 1/2
-
6 - 7
-
1
-
7
-
4
-
1
-
1
-
1
-
1
-
1/2
-
1
-
10
-
1
-
2
-
2
Directions
Sweet & Savory Banana Chutney, Good with meats and curries and lovely as a gift , I made this recipe using ordinary white vinegar, and the vinegar taste was WAY TOO STRONG!!! I made 2 more batches without the vinegar, added the contents of the first batch, and now I have a great tasting chutney Be warned USE the vinegar mentioned, and don’t substitute , Been wanting to try this for awhile and this past Saturday was the day! used everything but the coconut and rum Didn’t have either but did use rum flavoring Another thing, although used the actual ingredients, my measurements were not exact The taste was super right off the bat, can’t wait to taste after a few weeks Oh, forgot, I don’t can so portion it off and put all of the containers in the fridge to allow flavors to meld Plan to freeze after 4-5 days in fridge I gave this five stars because the taste was great already
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Steps
|
1
Done
|
Except For the Coconut and the Rum Put All the Other Ingredients in a Large Pan, Mix Well, Put on the Stove and Bring to the Boil, Stirring at Regular Intervals. |
|
2
Done
|
Leave to Simmer For Approx 20-25 Minutes, Dont Forget to Stir, and Then Add the Coconut and the Rum. |
|
3
Done
|
Cook For Another 10 Minutes Until the Chutney Has Thickened and Turned a Dark Color Remove the Cinnamon Stick. |
|
4
Done
|
Put Into Warm Clean Jars, Seal, and Label When Cold. |
|
5
Done
|
Let Mature For at Least 4 Weeks and Keep in a Cool Dark Place. |
