Banana peels are often discarded but they have so many uses both in the garden AND the kitchen! This Banana Peel Chutney is just one way to use up your leftover Banana Peels. This chutney has a warming, spicy kick to it and would go great served with fish or just on a platter with cheese. The banana peels are cooked down to be soft and have a similar texture to cooked onions. Give this Banana peel chutney recipe a try to produce more food and less waste.
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Banana Peel Chutney
Yield:
3 cups
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Warming Banana Peel and Onion chutney with turmeric and chilli.
Ingredients
- 3-4 Yellow Banana Peels
- 1 Mashed Banana
- 2 Brown Onions
- 2 Garlic Cloves
- 1 Medium Green Chilli
- 1 tsp Dijon Mustard
- 1 tsp Ground Turmeric
- 1 TBSP Raw Sugar
- 1 TBSP Coconut Sugar
- 1/3 cup Apple Cider Vinegar
- 1 TBSP Oil
- 1 tsp Salt
Instructions
- Wash your Banana Peels well. It is best to use yellow-greenish organic Bananas. Cut off the ends and place the peels in a saucepan of water. Simmer on low-medium heat for 20 minutes. This helps soften the skins.
- While your bananas are cooking, slice up your onion and cook in a frypan with oil. Stir regularly until onions have softened and started to brown (approx 20-25 mins)
- Remove the Banana Peels, strain, and slice into small strips or chunks approx 1cm.
- Add the garlic (crushed or finely chopped) to the onion pan. Stir for 1-2 minutes.
- Add in the Tumeric, green chilli, and stir to combine.
- Add in the mustard, vinegar, salt, and sugar. Mix to combine.
- Add in the Banana Peels and mashed Banana, stir to combine. Simmer for 5-10 minutes until all the flavour has been incorporated into the banana peels. Taste and add extra salt or sugar to your liking.
- Spoon into Sterilised Jars and allow to cool before placing in the fridge.
Notes
To sterilise your jars either run them through a hot wash on the dishwasher, cover them in boiling water, or clean and heat them in the oven at 110 degrees Celcius for 10 - 15 minutes.