Ingredients
The longer you can leave Chutney before you use it the better it tastes, as all the flavours work together.
- 500g Bananas
- 325g Raisins
- 225g Sugar
- 20g Salt
- 12g Ground Cinnamon
- 25g Curry Powder
- 250ml Balsamic Vinegar
- 200ml White wine Vinegar
Method
- Peel and cube the bananas into small cubes.
- Add vinegar and boil until the mixture looks like porridge.
- Add fruit and spices and simmer for a further 15 minutes.
- Spoon into sterilized jars and leave to cool.
