Jonathan Apple and Spicy Banana Chutney

Name: Jonathan Apple and Spicy Banana Chutney
Yield: 3 servings
Cuisine: American
Ingredients: 4 Jonathan Apples; 1 Banana; 1 large Onion; 1 Lemon; 1 clove Garlic; 1 small piece Ginger; 2 Fresh red chili peppers (or dried red chili peppers); 5 Dried prunes; 30 grams Dried cranberries; 300 grams Granulated sugar; 250 ml White wine vinegar (or grain vinegar); 10 cm Cinnamon stick (or powder - 1/3 teaspoon); 1/2 tsp Turmeric powder; 2 stick Thyme; 1 bunch Mint leaves; 1 tbsp Salt; 1 tsp Coarsely ground black pepper

cookpad.japan @cookpad_jp

Based on the preserving recipe of Oded Schwartz, I made my own version using the ingredients that are easier to find in Japan.

You can eat this chutney straight away, but it will be even tastier if you let it sit for more than 1 month.
You can store it at room temperature for more than 2 years, but keep in the fridge once opened.
You can omit some of the ingredients, or you can add something to it, too.
I've tried with raisins, nuts, orange, dates, bell peppers, and plums from umeshu, etc. Recipe by Ogunyanko

Based on the preserving recipe of Oded Schwartz, I made my own version using the ingredients that are easier to find in Japan.

cookpad.japan @cookpad_jp

Based on the preserving recipe of Oded Schwartz, I made my own version using the ingredients that are easier to find in Japan.

Saved

Ingredients

3 servings

4Jonathan Apples
1Banana
1 largeOnion
1Lemon
1 cloveGarlic
1 smallpiece Ginger
2Fresh red chili peppers (or dried red chili peppers)
5Dried prunes
30 gramsDried cranberries
300 gramsGranulated sugar
250 mlWhite wine vinegar (or grain vinegar)
10cm Cinnamon stick (or powder - 1/3 teaspoon)
1/2 tspTurmeric powder
2 stickThyme
1 bunchMint leaves
1 tbspSalt
1 tspCoarsely ground black pepper

Saved

Steps

1

These are the ingredients.
2

Remove the core from the apples, and slice into bite-sized pieces. Put them in a cast iron pot, coat with the sugar, and leave for about 1 hour.
3

Thinly slice the onion. Roughly chop the garlic, ginger, red chill peppers and prunes. Cut the lemon into quarter rounds, then thinly slice them. Cut the banana into bite-sized pieces.
4

Sprinkle 100 ml of the vinegar over the apples, and turn on the heat. When it comes to a boil, turn down the heat to very low, and simmer for 10 minutes, stirring occasionally.
5

Add the ingredients from Step 3, cinnamon, cranberries, black pepper, and rest of the vinegar. Simmer for about 40 minutes over very low heat, stirring from time to time.
6

When the liquid in the pot has reduced like this photo, add the salt, turmeric, and chopped mint. Mix, simmer for another 5 minutes, and it's done.
7

Transfer to clean sterilized jars, and seal with the lids. Place the jars upside down until the chutney has cooled down to sterilize the air inside. I normally keep them at room temperature in our house.
8

Served with curry. The chutney's sweet and sour taste goes so well with the curry!
9

Served with camembert cheese. The chutney shown in this photo is 2 years old!