Fruity Banana Chutney
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Makes about 6 (8 oz) half-pint jars
Using a combination of dried fruits and those that are available year-round this chutney you can make at any time of year.
You Will Need
You Will Need
- 1-1/2 cups cider vinegar
- 1 cup chopped cored peeled apple (about 1 medium)
- 1-1/2 cups mashed bananas (about 5 medium)
- 1 cup chopped pitted dates (about half a pint)
- 1 cup chopped pitted prunes
- 1 cup chopped onions (about 1-1/2 medium)
- 1/2 cup chopped dried apricots
- 1/2 cup mixed candied peel
- 3 cloves garlic, chopped
- 1-1/2 cups lightly packed dark brown sugar
- 1/2 cup water
- 1-1/2 tsp ground ground coriander
- 1 tsp cayenne pepper
- 1 tsp ground allspice
- 1 tsp ground turmeric
- 1 tsp grated gingerroot
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine vinegar, apples, 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.
- Ladle hot chutney into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.