Pineapple-Banana Chutney

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Diced bananas give this chutney a fantastically thick consistency. Use it as a condiment for Indian dishes and roasted vegetables, or try it as a topping for a baked sweet potato.

  • 1/4-cup servingServings

Ingredients

  • 1 medium red onion, chopped (1 cup)
  • 1 Tbs. olive oil
  • 1 Tbs. minced fresh ginger
  • 1½ tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground cinnamon
  • 2 cups diced fresh pineapple
  • 3 bananas, peeled and diced
  • ½ cup raisins
  • ½ cup white wine vinegar
  • ¼ cup honey
  • ¼ tsp. salt

Preparation

Heat oil in medium saucepan over medium-high heat. Cook onion 4 to 5 minutes, or until soft and translucent, stirring often. Add ginger, cumin, coriander, and cinnamon, and cook 1 minute more, or until fragrant. Stir in pineapple, bananas, raisins, vinegar, honey, and salt, and bring to a boil. Reduce heat to medium-low, and simmer 10 to 12 minutes, or until fruit is softened, stirring frequently. Cool, and store in airtight container up to 1 week.

Nutrition Information

  • Serving Size: Makes 4 cups
  • Calories: 78
  • Carbohydrate Content: 18 g
  • Fat Content: 1 g
  • Fiber Content: 2 g
  • Sodium Content: 39 mg
  • Sugar Content: 13 g