Indian Banana Skin Chutney
Put those banana skins to good use with this fragrant chutney. Ideal for serving on a cheese platter.
Ingredients
- 2 tsp mustard seeds
- 1 1/2 cup white sugar
- 1/4 cup white vinegar
- 2 green apples, peeled, cored, chopped into 1cm chunks
- 4 banana peels, trimmed, chopped
- 1 small brown onion, thinly sliced
- 1/4 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1 tsp cracked black pepper
- 1 1/2 tsp cumin seeds
- 1/4 cup sultanas
Method
- In a dry frying pan, toast mustard and cumin seeds over medium-high heat for about 4 minutes or until fragrant. Cool. Transfer to a mortar and pestle and crush coarsely. Stir in ginger, cracked pepper, turmeric and cardamom and set aside.
- Combine sugar and vinegar in a medium saucepan. Stir over medium heat for 5 minutes or until sugar dissolves. Bring to the boil, reduce heat to low and simmer, uncovered, for 20 minutes or until thick and syrupy.
- Stir in spices until combined. Add onion, banana peel and apple. Simmer for 15 minutes or until fruit is soft. Remove from heat and stir in sultanas. Cool completely.
- Transfer to a sterilised jar, cover and refrigerate for 1 day for flavours to develop. Serve with a cheese platter.
