Banana-Green Mango Chutney
Author: Kitchens
  • 1 large yellow onion, diced small
  • 2 Tablespoons peanut oil
  • 1 unripened mango, peeled and diced small
  • 1 Cup white vinegar
  • 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 chile (or you may substitute 3/4 Tablespoons red pepper flakes)
  • salt and freshly cracked black pepper, to taste
  • 1 teaspoon allspice
  1. NOTE: Use this basic chutney with your very spicy hot dishes.
  2. Yield: About 5 Cups
  3. Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2 minutes over medium heat. Add the vinegar 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.
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