Best Banana Condiment
Submitted by jimgrady
Transform overripe bananas into a tangy-sweet condiment with lemon zest and a hint of spice. Spreadable, jammy goodness that keeps for 2 weeks and pairs beautifully with curry.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThose bananas in your fridge turning dark brown and soft? Don’t toss them. They’re exactly what you need for this jammy, spreadable condiment that sits somewhere between chutney and fruit butter.
Lemon juice and zest brighten the natural sweetness while a quick simmer on the stovetop thickens everything into a glossy, spoonable consistency.
The optional additions of cinnamon, cloves, and raisins transform this into a proper chutney that’s brilliant alongside curries, grilled meats, or spread thick on warm naan.
Let your bananas ripen in the refrigerator until the skins are nearly black for the most concentrated, caramelized flavor.
Pro Tips
- Refrigerate bananas to ripen them faster (dark skin is good, it means more sugar)
- Stir constantly during cooking to prevent scorching on the bottom
- Add warm spices (cinnamon, cloves) and raisins for a complex chutney variation
- Store in a covered container for up to 2 weeks in the fridge
- Serve with Indian dishes like jolof rice, curries, or as a sandwich spread
Ingredients
Directions
Peel and coarsely mash the bananas.
Combine in a medium saucepan with the lemon juice, zest and sugar, if desired.
Cook, stirring frequently, for 10 to 15 minutes, or until thick. Keeps up to 2 weeks in a covered container in the refrigerator.
For a more complex chutney, cinnamon, cloves and raisins may be added before cooking.
Note: Ripen bananas in the refrigerator until they are dark brown and soft.
Yields 1 cup.
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