FRUIT CHUTNEY - BANANA
Banana Chutney #1
4 to 6 over-ripe bananas
Juice and grated zest of 1 lemon
1/4 cup sugar (optional)
Peel and coarsely mash the bananas. Combine in a medium saucepan with the lemon juice, zest and sugar, if desired. Cook, stirring frequently, for 10 to 15 minutes, or until thick. Keeps up to 2 weeks in a covered container in the refrigerator.
Banana Chutney #2
3 bananas
1 teaspoon grated lemon zest
2 tablespoon lemon juice
1 teaspoon brown rice syrup
1 pinch ground cinnamon
1 pinch salt
Coarsely chop bananas. Place bananas, zest, lemon juice, brown rice syrup, cinnamon and salt in a heavy-bottomed pot. Cook until soft do not let scorch. Let cool, then serve.
Banana Ginger Chutney #1
6 ripe bananas, put through a food mill
3/4 pound pitted dates, chopped
1 1/2 cup lemon juice
1/4 pound crystallized ginger, minced
1/2 pound raisins, chopped
2 cup fresh or unsweetened canned pineapple juice
2 teaspoon curry powder
1 teaspoon asofoetida
Place the bananas, dates, and lemon juice in a stainless steel saucepan. Stir them to mix well and cook over low heat for 20 minutes. Add the remaining ingredients and stir to make sure they are well combined. Continue to cook until the chutney has a jam like consistency. Remove from the heat and place in sterilized jars. This chutney will keep for 3 weeks in the refrigerator.
Banana Ginger Chutney #2
12 ripe bananas (about 3 pounds)
2 cup pitted dates (1 pound)
2/3 cup molasses
1 cup water
1/2 teaspoon ground ginger
2 cup lemon juice
1 teaspoon ground allspice
1-1/2 teaspoons asofoetida
1 teaspoon salt
Peel and cut the bananas into small pieces and chop the dates into small pieces. Combine the bananas and dates with the remaining ingredients, mixing well. Turn mixture into a stone casserole or crock and cook this mixture, uncovered, at 325 until it is a rich brown in color, about 1 hour. Ladle into hot sterilized jars and seal immediately.
Banana Green Mango Chutney
2 tablespoon peanut oil
1 unripe mango, peeled and diced small
1 cup lemon juice
1 cup fresh orange juice
1 pound very ripe bananas, sliced about 1/4-inch thick
1 tablespoon grated fresh ginger
1/2 cup raisins
1/2 cup dark brown sugar, firmly packed
1 tablespoon finely chopped fresh serrano or jalapeno chili (or 3/4 tablespoons red pepper flakes)
Salt and freshly cracked black pepper, to taste
1 teaspoon asofoetida
1 teaspoon allspice
Sauté the mango in oil and cook for 2 minutes over medium heat. Add the lemon juice and orange juice and bring to a simmer, simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture back to a simmer. As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks.
Banana Lemon Ginger Chutney
1 tablespoon peanut oil
1 tablespoon fresh ginger minced
4 almost ripe bananas cut 1 inch thick
1/2 cup brown sugar
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup lemon juice
1/4 cup orange juice
1 pinch ground mace, ground nutmeg
1 teaspoon asofoetida
Ground cloves, ground cinnamon
Salt and freshly cracked black pepper to taste
In a large sauté pan, heat the peanut oil over high heat until hot but not smoking. Add the ginger, and sauté 1 minute. Add all the remaining ingredients, bring to a simmer, reduce heat to low, and cook until the liquid is about as thick as catsup, about 10-15 minutes.
Banana Mango Chutney
3/4 cup lemon juice
3/4 cup firmly packed brown sugar
2 teaspoon madras curry powder
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground white pepper
1/8 teaspoon ground red pepper
1/4 teaspoon asofoetida
6 medium bananas, sliced, divided
1 jar mango slices, divided
1/4 cup raisins
Combine lemon juice, sugar, curry powder, asofoetida, all three peppers, salt and cinnamon in a 4-quart stainless steel saucepan. Heat to simmer, stirring, and cook for 1 minute. Peel 4 bananas, slice and add to saucepan. Add 1 cup diced mangos. Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens. Slice and add remaining bananas to chutney. Add remaining diced mangos and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes.
FRUIT CHUTNEY - BERRY
Arctic Berry Chutney
1/2 tablespoon lemon juice
1 tablespoon brown sugar
1 teaspoon curry powder
1/2 teaspoon grated ginger
1 cinnamon stick
1 star anise
Zest of 1 lime
1 teaspoon asofoetida
2 teaspoon canola oil
2 tablespoon lingo berries
1 tablespoon black currants
2 tablespoon dried cranberries
2 tablespoon blueberries
1 tablespoon diced dried apricots
1/2 cup orange juice
1 tablespoon dijon mustard
In a large bowl, combine lemon juice, sugar, curry, asofoetida, ginger, cinnamon stick, star anise and lime zest and mix well. Add dry ingredients to pan and allow to caramelize. Stir in berries and dried apricots and continue cooking over medium heat for 3 minutes. Add orange juice and simmer for 15 to 20 minutes, stirring occasionally. Remove pan from the heat and stir in mustard. Chutney can be stored in a sealed container in the refrigerator for up to two weeks.
Blueberry Chutney
4 cup fresh blueberries, rinsed and stemmed
1 1/2 cup lemon juice
1/2 cup golden raisins
1/2 cup firmly packed brown sugar
2 teaspoon yellow mustard seed
1 tablespoon grated crystallized ginger
1 teaspoon asofoetida
1/2 teaspoon ground cinnamon
1 pinch of salt
1 pinch of ground nutmeg
1/2 teaspoon dried red pepper flakes
Place blueberries in 4 quart saucepan with lemon juice, raisins, brown sugar, mustard seed, ginger, cinnamon, asofoetida, salt, nutmeg and red pepper flakes. Bring mixture to a boil simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes.
Avocado
