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Banana and hot pepper chutney

6 x half-litre (1 US pint) jars

Course Chutney
Cuisine American
Prep Time 50 minutes
Cook Time 2 hours
Total Time 2 hours 50 minutes
Yield 6 x half-litre (1 US pint) jars
Calories 43 kcal

Ingredients

  • 500 g onion (1 pound)
  • 125 g hot peppers (such as serrano, jalapeno, etc. Measured after seeding, chopping. 1/4 pound)
  • 4 tablespoons ginger (fresh. measured after peeling and chopping / 1/4 cup / 30 g)
  • 175 g raisins (seeded. 1 cup)
  • 1.25 kg banana (2 3/4 lbs. Measured after prep.)
  • 500 ml cider vinegar (5% acidity or higher. 2 cups / 16 oz)
  • 450 g brown sugar (light. 2 cups firmly packed / 16 oz)
  • 2 teaspoons pickling salt
  • 4 teaspoons allspice (ground)
Metric - US Customary

Instructions

  1. Peel and coarsely chop the onion; put into a large bowl.
  2. Prep the peppers and ginger, add to the bowl of onion.
  3. Add the raisins to the bowl.
  4. 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.
  5. Peel and coarsely chop the bananas; add to the large bowl for a minute.
  6. In a large pot, mix all the remaining ingredients together from the vinegar down to the allspice, then add the bowl mixture.
  7. 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.
  8. Ladle into quarter-litre (1/2 US pint) OR half-litre (1 US pint) jars.
  9. Leave 1 cm (1/4 inch) headspace.
  10. Debubble, adjust headspace.
  11. Wipe jar rims.
  12. Put lids on.
  13. Process in a water bath or steam canner.
  14. Process either size jar for 10 minutes; increase time as needed for your altitude.
  15. Best after at least a few weeks of jar time.