Banana Chutney

12 bananas

225 g raisins

100 g currants

225 g sugar

50 g salt

12 g ground cinnamon

25 g curry powder

570 ml vinegar

1

Peel and slice the bananas, add them to the vinegar and boil until the consistency of porridge

2

Add the fruit and spices and simmer for a further 15 minutes

3

Spoon into clean, hot, jars then seal and label

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.