Fruity Banana Chutney

Images

Preserving Method: Water Bath Canning

  1. MEASURE vinegar into a large stainless steel saucepan. To prevent the apples from browning, drop them into the vinegar as they are being chopped, stirring to ensure all surfaces are covered.
  2. ADD bananas, dates, prunes, onions, apricots, candied peel and garlic. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 15 minutes. Add brown sugar, water, coriander, cayenne, allspice, turmeric and gingerroot, stirring to dissolve sugar. Boil gently, stirring frequently, until the chutney is thick enough to mound on a spoon, about 15 minutes.
  3. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  4. LADLE hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Fruity Banana Chutney - Ball® Recipes is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Wonderful fresh out of the pot! I made this two days ago so haven't gotten to sample it after the aging process of a few months. Right out of the pot it tasted great and I had to force myself not to eat half of it right there. I had to cook it a bit longer to get it to thicken and I did cut the cayenne in half as I don't take the heat that well. This will be aged just in time for Holiday gifts. I have enough ingredients to make a few more batches this week.
Date published: 2018-10-26
  • y_2019, m_7, d_22, h_22
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.13
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_br1136, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_ball-jars