Banana and Mango Chutney Recipe

Name: Banana and Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cider vinegar; 3/4 cup firmly packed brown sugar; 2 tsp. Madras curry powder; 1 tsp. ground black pepper; 1/2 tsp. salt; 1/2 tsp. ground cinnamon; 1/4 tsp. ground white pepper; 1/8 tsp. ground red pepper; 1/4 tsp. minced garlic; 6 md. bananas, sliced and divided; 1 jar mango slices, divided; 1/4 cup raisins

Servings: persons

3/4 cup cider vinegar
3/4 cup firmly packed brown sugar
2 tsp. Madras curry powder
1 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground white pepper
1/8 tsp. ground red pepper
1/4 tsp. minced garlic
6 md. bananas, sliced and divided
1 jar mango slices, divided
1/4 cup raisins

1
Combine vinegar, sugar, curry powder, all three peppers, salt, cinnamon and minced garlic in a 4-quart non-reactive saucepan.
2
Heat to simmer, stirring, and cook for 1 minute.
3
Peel 4 bananas, slice and add to saucepan.
4
Add 1 cup diced mangoes.
5
Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.
6
Slice and add remaining bananas to chutney.
7
Add remaining diced mangoes and raisins.
8
Stir to mix well, remove from heat, cover and let stand 30 minutes.

316

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup cider vinegar, 3/4 cup firmly packed brown sugar, 2 tsp. Madras curry powder, 1 tsp. ground black pepper, and more.

Yes, Banana and Mango Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Banana and Mango Chutney

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