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Banana and Date Chutney

Filed Under: Chutneys, Winter Canning Tagged With: Canadian Living, Winter-canning

Jump to Recipe Print Recipe

Banana and Date Chutney 001

What a great use for a glut of bananas other than the old standard “banana bread.”

This chutney is incredibly good with robust curries.

You can make it mild, or hot.

Let flavours meld and develop for at least a month in the jar before sampling.

This recipe is a lab-tested recipe from Canadian Living.

Contents

  • The recipe
  • Banana and Date Chutney
  • Reference information
  • Recipe notes
  • Recipe source
  • Nutrition information
    • Regular version
    • Sugar and salt-free version

The recipe

Jar size choices: Quarter-litre (1/2 US pint / 250 ml / 8 oz)

Processing method: Either water-bath or steam canning

Yield: 7 x quarter-litre (1/2 US pint) jars

Headspace: 1 cm (1/4 inch)

Processing time: 10 minutes

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Banana and Date Chutney

Yield: 7 x quarter-litre (1/2 US pint) jars

Course Chutney
Cuisine American
Prep Time 35 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Yield 7 x quarter-litre (1/2 US pint) jars
Calories 71 kcal

Ingredients

  • 1 orange (large)
  • 1 lemon (large)
  • 400 g apples (3 cups / 14 oz. Measured after having been peeled, cored and chopped into 5 mm / 1/4 inch pieces.)
  • 1 teaspoon curry paste
  • 1/2 teaspoon salt
  • 750 ml cider vinegar (5% acidity or higher. 3 cups / 24 oz )
  • 125 ml water (1/2 cup)
  • 100 g raisins (seeded. 1/2 cup / 3 oz)
  • 400 g dates (pitted, chopped. 2 cups / 14 oz)
  • 600 g banana (peeled, thinly sliced. About 4 to 5 bananas if you are using the standard supermarket Cavendish banana. 3 cups / 1 1/4 lbs )
  • 400 g sugar (2 cups / 16 oz)
Metric - US Customary

Instructions

  1. Wash both the lemon and orange. Zest them, put the zest in a large pot. Add to the pot the juice from both of them.
  2. Add everything from the apple down to the water.
  3. Bring to a boil, simmer for about 5 minutes.
  4. Add the raisins, dates, chopped banana and sugar OR liquid stevia.
  5. Simmer uncovered, stirring every 10 minutes so that the bottom doesn't scorch, until the mixture is just thick enough to form a mound on a tablespoon. This could take anywhere from 60 to 90 minutes.
  6. Spoon into quarter-litre (1/2 US pint / 8 oz) jars.
  7. Leave 1 cm (1/4 inch) headspace.
  8. Debubble, adjust headspace.
  9. Wipe jar rims.
  10. Put lids on.
  11. Process in a water bath or steam canner.
  12. Process for 10 minutes; increase time as needed for your altitude.
  13. Best after at least a month of jar time.

Reference information

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.

Australia and New Zealand vinegar strength special notes.

 

Recipe notes

  • The Canadian Living directions call for quarter-litre (1/2 pint) jars, and don’t give processing times for any larger jars for this recipe.
  • It’s okay if you are a tidge shy on the dates if they happen to come in odd-sized packages such as 375 g etc.
  • You can double the amount of curry paste, if you want it hotter.
  • Instead of curry paste, you can substitute curry powder at a 1 to 1 ratio.
  • You may wish to try adding a few pinches of dried chile flakes for some heat.
  • Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.
  • You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 2 teaspoons of liquid stevia. For stevia, we’d recommend Better Stevia liquid stevia.
  • This is an ideal mixture to use a heat diffuser with while cooking it in the pot.

 

Banana and Date Chutney 015

Many bananas that want using up… must be something else other than banana bread?

 

Banana and Date Chutney 011

Sliced Banana

 

Banana and Date Chutney 010

Chopped apple

 

Banana and Date Chutney 018

Curry paste

Recipe source

Banana Fruit Chutney. In: Canadian Living Test Kitchen. The Complete Preserving Book. Montreal, Canada: Transcontinental Books. 2012. Page 224.

All Canadian Living home canning recipes are lab-tested for quality and safety.

 

Banana and Date Chutney 017

pH of 3.6. Well and truly far below the safety cut-off of 4.6

 

Nutrition information

Regular version

Per 2 tablespoons

  • 71 calories, 21 mg sodium

 

Banana date chutney nutrition regular

 

Sugar and salt-free version

Per 2 tablespoons

  • 44 calories,  1 mg sodium
  • Weight Watchers PointsPlus®: Per 2 tablespoons, 1 point

Banana and Date Chutney nutrition

 

Banana and Date Chutney 016

* Nutrition info provided by https://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.

Banana and Date Chutney 002

Filed Under: Chutneys, Winter Canning Tagged With: Canadian Living, Winter-canning

« Red Pepper Jelly
Banana and Hot Pepper Chutney »

Comments

  1. Deb says

    April 14, 2018 at 1:45 pm

    Hello!
    Can I substitute ripe plantains for bananas in a banana and date chutney recipe (as posted by http://www.healthycanning.com) and still safely can it using the water bath ?
    Thank you in advance!
    Deb

    Reply
    • Randal Oulton says

      April 22, 2018 at 1:14 pm

      From studies we’ve seen, plantain and banana have a similar pH range, and the consistency is very similar, so it seems like an acceptable swap.

      Reply
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“THE preservation of fruits and vegetables by canning is now an exact and known science. Our grandmothers, and even our mothers, were content to lose entirely many quarts of fruit each year; and they were never surprised to find a layer of mold on top of each jar. Science has made wonderful advances, however, and in these days any woman can preserve fruit and vegetables without the loss of a single jar or a trace of mold.”

— Ball Blue Book, Edition E. 1920s.
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