Jam and Preserve Recipes
Banana Relish
A tangy delight - wholly surprising - and delicious to make at those times when there are few other ingredients
Ingredients
Bananas
1lb
450 g
Sugar, Soft Brown
4 oz
115 g
4 fl oz
120 ml
Onions (medium),
Peeled and chopped
Peeled and chopped
1 each
Olive Oil
2 tbsp
Garlic Clove,
finely chopped
finely chopped
1 each
Ginger, Fresh Root, finger sized,
Peeled and shredded
Peeled and shredded
1 each
Red Chilli,
dried
dried
3 each
Cumin Seeds
1 tsp
Raisins
2 oz
60 g
Orange
1 each
Coconut, dessicated
2 oz
60 g
1 half tsp
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Method
- Prepare your jars by washing, rinsing and putting into a low oven to dry and sterilise
- Peel and chop the onion and garlic and add to the pan with the oil. Cook over a low heat until translucent
- Peel and grate/finely chop the ginger and add to the pan
- Next add the spices - cumin seeds and dried chillies and cook gently to release the flavour
- Weigh the sugar and zest the orange onto it; add to the pan with the vinegar and raisins, stirring until the sugar is dissolved
- Peel the bananas - you can soak the peel in water to make a great plant feed for your houseplants or greenhouse!
- Slice the fruit finely adding to the pan with the salt to cook until the relish is thick.
- This will take approx. ten minutes
- Fill your chosen jars right to the top and seal immediately. Leave to cool before storing in the fridge. It will keep for around 3 months
- Serve with chicken or prawn curry, with a spread of cold dishes such as cheese, humous, tapenade, or a baked brie and flatbreads
How long will it take to make?
Preparation time:
10 mins
Cooking time:
20 mins
Total time:
30 mins
How much?
approx 4-6 200ml/8oz jars
Look after it
Store in the fridge for up to 3 months
Rosie's Preserving School Workshops
Tangy Banana Relish
