Jamaican chutney

Jamaican chutney


5 people made this

About this recipe: A delightful chutney with a tropical twist. This chutney uses banana, onion, ginger and sultanas to define this Jamaica-inspired flavour combination.

jean.isacke Dorset, England, UK

Makes: 4 jars chutney

  • 450g (1 lb) onions, minced
  • 6 large bananas, thinly sliced
  • 600ml (1 pt) cold water
  • 280g (10 oz) sultanas
  • 225g (8 oz) raisins
  • 1 teaspoon curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 170g (6 oz) soft brown sugar
  • 1 tablespoon lemon juice
  • 450ml (3/4 pt) vinegar

Prep:5min  ›  Cook:1hr30min  ›  Extra time:8hr setting  ›  Ready in:9hr35min 

  1. In a large saucepan combine all of the ingredients and stir while bringing to the boil. Reduce the heat and simmer gently for 1 1/2 hours, stirring occasionally, until thick and well cooked together.
  2. While hot, spoon the chutney into sterilised jars. Seal and leave undisturbed overnight in a cool, dark place until ready to use.


Use slightly unripe bananas for this recipe for a chunkier texture.

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