Mango and Banana Chutney
Sweet, tangy, and bursting with tropical flavor, this Mango and Banana Chutney is the perfect fusion of ripe, juicy mangoes and creamy bananas, simmered to perfection in a medley of aromatic spices. Featuring hints of ginger, garlic, cinnamon, and a kick of red chili flakes, this chutney delivers a delightful balance of sweetness and heat. The addition of white vinegar brings a touch of tartness, while turmeric lends its golden hue and earthy undertones. Ready in just 35 minutes, this versatile condiment can elevate a cheese platter, complement grilled meats, or add a touch of exotic flair to sandwiches and wraps. Make and store this spiced chutney in the fridge for up to two weeks—it’s a vibrant homemade treat that your taste buds will thank you for!
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Recipe Information
Ingredients
- 2 large Ripe mangoes (peeled and diced)
- 2 medium Ripe bananas (sliced)
- 100 grams Granulated sugar
- 80 ml White vinegar
- 1 tablespoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Red chili flakes
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground turmeric
- 0.5 teaspoon Salt
- 100 ml Water
Instructions
In a medium-sized saucepan over medium heat, combine the granulated sugar, white vinegar, and water. Stir until the sugar has dissolved completely.
Add the grated ginger, minced garlic, ground cinnamon, ground turmeric, red chili flakes, and salt to the saucepan. Stir well to combine and bring the mixture to a gentle simmer.
Add the diced mangoes and sliced bananas to the saucepan. Stir gently to coat the fruit in the spiced mixture.
Reduce the heat to low and let the chutney cook for 20–25 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened to a chutney-like consistency.
Taste the chutney and adjust the seasoning if needed. You can add more sugar for sweetness or a pinch of salt for balance.
Remove the saucepan from the heat and allow the chutney to cool to room temperature.
Transfer the chutney to a sterilized glass jar or airtight container, and store it in the refrigerator for up to 2 weeks.
Serve the chutney as a condiment with cheese, grilled meats, or use it as a spread on sandwiches or wraps.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 213.3 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1983 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
