This delicious chutney is one of the few, tested, safe uses of banana in home canning.
As usual, we give two versions: the regular version, and a lightened, sugar and salt-free version for a 40% reduction in calories and 95% reduction in sodium.
Jar size choices: Quarter-litre (1/2 US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)
Processing method: Either water-bath or steam canning
Yield: 6 x half-litre (US pint) jars
Headspace: 1 cm (1/4 inch)
Processing time: 10 minutes either size jar
Yield: 6 x half-litre (1 US pint) jars
Serving size: 2 tablespoons
Fat: .1 g
- 500 g onion (1 pound)
- 125 g of hot peppers (such as serrano, jalapeno, etc. Measured after seeding, chopping. ¼ pound)
- 30 g fresh ginger (measured after peeling and chopping / ¼ cup)
- 175 g raisins (1 cup)
- 1.25 kg of banana (2¾ lbs. Measured after prep.)
- 500 ml cider vinegar (2 cups / 16 oz)
- 450 g (2 cups firmly packed / 16 oz) light brown sugar OR 2 teaspoons liquid stevia
- 2 teaspoons pickling salt OR 2 teaspoons salt substitute
- 4 teaspoons ground allspice
- Peel and coarsely chop the onion; put into a large bowl.
- Prep the peppers and ginger, add to the bowl of onion.
- Add the raisins to the bowl.
- Mix the bowl's contents up roughly and put through a food processor to mince somewhat finely (but don't purée -- a chutney should be somewhat chunky.) Put back in the bowl, set aside.
- Peel and coarsely chop the bananas; add to the large bowl for a minute.
- In a large pot, mix all the remaining ingredients together from the vinegar down to the allspice, then add the bowl mixture.
- Put on stove. Stir, bring to a boil, lower heat to a simmer and simmer until thickened enough to form somewhat of a mound on the spoon, instead of all running off -- about 45 to 60 minutes. Stir frequently to avoid burning at bottom.
- Ladle into quarter-litre (1/2 US pint) OR half-litre (1 US pint) jars.
- Leave 1 cm (1/4 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jar for 10 minutes; increase time as needed for your altitude.
- Best after at least a few weeks of jar time.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For salt substitute, Herbamare Sodium-Free was used.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
- 1.25 kg (2 3/4 lbs) of peeled banana is about 1.5 kg / 3 1/2 lbs before peeling.) That’s about 10 largish bananas (of the common cavendish variety). It’s okay if you are a bit under on what you end up with.
- How many seeds you leave in the pepper is up to you. Seeds add heat, but can also get stuck in the teeth. If you want to take it hotter, you could add a few pinches of chile flakes, or a few dashes of a hot sauce.
- Instead of the freshly-chopped ginger, you can use 4 tablespoons of fresh ginger from a tube.
- Only whiz the stuff in the food processor until just finely chopped, and don’t worry about any raisins staying whole, they will simmer down anyway.
- If you do get any scorching at the bottom, just don’t stir it up into the mixture.
- This is an ideal mixture to use a heat diffuser with while cooking it in the pot.
Ziedrich, Linda. The Joy of Pickling. Boston: Harvard Common Press. 2009. Page 327.
Per 2 tablespoons
- 43 calories, 53 mg sodium
Sugar and salt-free version
Per 2 tablespoons
- 25 calories, 2 mg sodium
- Weight Watchers PointsPlus®: 1 tablespoon: 0 points; 2 to 4 tablespoons: 1 point; 5 to 7 tablespoons: 2 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.
* Pickle Crisp ® is a registered trademark of the Jarden Corporation.