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Banana Peel Chutney

Updated: Apr 7



How do you like your bananas? And the peel? I love the fact that everyone can make a difference with how they recycle and what they recycle. Whilst I admit this may not be to everyone's taste, I do urge you to try it. Think of the extra cred it will give you as you casually remark about how frugal and inventive you have been recycling your food waste?


Banana peels have a history in South America as they are cheap and nutritious and this chutney is both rich and spicy taking inspiration from their tradition. The chutney matures even over a few days and it is really a pleasure to eat and to accompany vegetables, meats, cheeses and fish.  The chutney is sweet as well as spicy.  There is honey, cinnamon, coriander and raisins in the mixture and the banana peel provides body and a subtle note of sweetness. You simply must give it a go as it will change the way you cook and make you think about what else you can use out of your food recycling bin to make good food for you and your family.


Ingredients 3 brown banana skins with front and ends trimmed

1 red chilli finely sliced

1.5 tsp cloves

2 limes

good pinch of salt

50g of pitted dates

50g of raisins

1 tbsp of grated ginger

1 sliced onion

5 tbsp of brown sugar

1.5 tbsp cardamom pods outer shells removed

1 tsp ground cinnamon

1 tbsp mustard seeds

1 tbsp coriander seeds

1tbsp of coconut oil for frying

200ml of apple juice

1 tsp butter (optional)



Heat the mustard seeds in a dry saucepan until they pop and watch carefully to make sure they do not burn. Add the butter, oil, and onions until browned. Add the spices including chillis and fry the spices coating the onion evenly. Thinly slice the onions and fry in 1 tsp of coconut oil until brown for about 2 minutes. Add the banana peel chopped finely, brown sugar and apple juice and cook until it is softened. Keep adding the apple juice when the mixture becomes too thick. Let the mixture stand and remove the cardamon outer pods and remove the cloves. Season with salt and lime juice. Using a hand blender lightly blend but ensure there is still texture. Sterilise the glass jar in boiling water, allow to cool and put the chutney in. Allow to cool on the side and when cool refrigerate for a week. The flavours will nicely mellow for you to eat and enjoy.




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