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Banana Chutney

Scott Phillips

Yield: Yields about 3 cups

Packed with raisins, almonds, and spices, this tropical chutney is delicious with pork chops, chicken, and fish.


  • 1 Tbs. canola oil
  • 1 large yellow onion, chopped
  • 1 Tbs. finely grated fresh ginger
  • 2 tsp. finely grated garlic
  • 1/2 tsp. curry powder
  • 1/2 tsp. cumin seed
  • 1/2 tsp. yellow mustard seed
  • 1 small red Thai chile, seeded and finely chopped
  • Kosher salt
  • 3/4 cup unsweetened pineapple juice
  • 1/4 cup dark raisins
  • 1/4 cup slivered almonds
  • 2 large ripe bananas, cut into 1/2-inch-thick rounds
  • 1/4 cup fresh cilantro leaves

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 15
  • Fat Calories (kcal): 5
  • Fat (g): 0.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 25
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 0


  • In a 4-quart saucepan, heat the oil over medium heat until shimmering hot. Add the onion and cook, stirring occasionally, until lightly browned on the edges, about 7 minutes. Add the ginger, garlic, curry powder, cumin seed, mustard seed, chile, and 1 tsp. salt. Cook, stirring constantly, until the spices are fragrant and slightly darker, about 1 minute. Add 1/4 cup water and the pineapple juice, raisins, and almonds; cook until the liquid is reduced by almost half and the raisins have softened, about 5 minutes. Stir in the bananas and remove from the heat. Serve warm, topped with the cilantro.


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