Pineapple-Banana Chutney
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.
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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.
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
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 2 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 39 mg
- Sugar Content 13 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g