• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning in Partnership with Facebook Group Canning for beginners, safely by the book
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×
Home / Chutneys / Banana and Date Chutney

Banana and Date Chutney

Filed Under: Chutneys, Seasonal Winter Tagged With: Canadian Living, Winter-canning

Banana and Date Chutney 001

What a great use for a glut of bananas other than the old standard “banana bread.”

This chutney is incredibly good with robust curries.

You can make it mild, or hot.

Let flavours meld and develop for at least a month in the jar before sampling.

This recipe is a lab-tested recipe from Canadian Living.

Contents hide
  • 1 The recipe
  • 2 Banana and Date Chutney
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Regular version
    • 6.2 Sugar and salt-free version

The recipe

Jar size choices: Quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Either water-bath or steam canning

Yield: 7 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes

Print

Banana and Date Chutney

Yield: 7 x quarter-litre (½ US pint) jars
Course Condiments
Cuisine American
Keyword Banana
Prep Time 35 minutes minutes
Cook Time 2 hours hours 30 minutes minutes
Total Time 3 hours hours 5 minutes minutes
Servings 7 x quarter-litre (½ US pint) jars
Calories 71kcal
Metric - US Customary

Ingredients

  • 1 orange (large)
  • 1 lemon (large)
  • 400 g apples (3 cups / 14 oz. Measured after having been peeled, cored and chopped into 5 mm / ¼ inch pieces.)
  • 1 teaspoon curry paste
  • ½ teaspoon salt
  • 750 ml cider vinegar (5% acidity or higher. 3 cups / 24 oz )
  • 125 ml water (½ cup)
  • 100 g raisins (seeded. ½ cup / 3 oz)
  • 400 g dates (pitted, chopped. 2 cups / 14 oz)
  • 600 g banana (peeled, thinly sliced. About 4 to 5 bananas if you are using the standard supermarket Cavendish banana. 3 cups / 1 ¼ lbs )
  • 400 g sugar (2 cups / 16 oz)
Metric - US Customary

Instructions

  • Wash both the lemon and orange. Zest them, put the zest in a large pot. Add to the pot the juice from both of them.
  • Add everything from the apple down to the water.
  • Bring to a boil, simmer for about 5 minutes.
  • Add the raisins, dates, chopped banana and sugar OR liquid stevia.
  • Simmer uncovered, stirring every 10 minutes so that the bottom doesn't scorch, until the mixture is just thick enough to form a mound on a tablespoon. This could take anywhere from 60 to 90 minutes.
  • Spoon into heated quarter-litre (½ US pint / 8 oz) jars.
  • Leave 1 cm (¼ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process for 10 minutes; increase time as needed for your altitude.
  • Best after at least a month of jar time.

Nutrition

Serving: 2g | Calories: 71kcal | Carbohydrates: 18g | Protein: 0.4g | Fat: 0.1g | Sodium: 21mg | Fiber: 1.2g | Sugar: 15.2g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Australia and New Zealand vinegar strength special notes.

Recipe notes

  • The Canadian Living directions call for quarter-litre (½ pint) jars, and don’t give processing times for any larger jars for this recipe.
  • It’s okay if you are a tidge shy on the dates if they happen to come in odd-sized packages such as 375 g etc.
  • You can double the amount of curry paste, if you want it hotter.
  • Instead of curry paste, you can substitute curry powder at a 1 to 1 ratio.
  • You may wish to try adding a few pinches of dried chile flakes for some heat.
  • Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.
  • You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 2 teaspoons of liquid stevia. For stevia, we’d recommend Better Stevia liquid stevia.
  • This is an ideal mixture to use a heat diffuser with while cooking it in the pot.
Banana and Date Chutney 015

Many bananas that want using up… must be something else other than banana bread?

Banana and Date Chutney 011

Sliced Banana

Banana and Date Chutney 010

Chopped apple

Banana and Date Chutney 018

Curry paste

Recipe source

Banana Fruit Chutney. In: Canadian Living Test Kitchen. The Complete Preserving Book. Montreal, Canada: Transcontinental Books. 2012. Page 224.

All Canadian Living home canning recipes are lab-tested for quality and safety.

Banana and Date Chutney 017

pH of 3.6. Well and truly far below the safety cut-off of 4.6

Nutrition information

Regular version

Per 2 tablespoons

  • 71 calories, 21 mg sodium

Banana date chutney nutrition regular

Sugar and salt-free version

Per 2 tablespoons

  • 44 calories,  1 mg sodium
  • Weight Watchers PointsPlus®: Per 2 tablespoons, 1 point

Banana and Date Chutney nutrition

Banana and Date Chutney 016

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

* Pickle Crisp ® is a registered trademark of the Jarden Corporation.

Banana and Date Chutney 002

Tagged With: Canadian Living, Winter-canning

Filed Under: Chutneys, Seasonal Winter Tagged With: Canadian Living, Winter-canning

Reader Interactions

Comments

  1. SHARON

    January 04, 2025 at 12:51 am

    Hello can I swap out dried figs for dates?

    Reply
  2. Mimi

    May 05, 2022 at 12:41 pm

    Is the curry paste absolutely necessary?

    Reply
    • Healthy Canning

      July 25, 2022 at 4:43 pm

      The curry paste is there as a seasoning. You may omit.

      Reply
  3. Susan

    December 02, 2020 at 6:35 pm

    5 stars
    I’ve now used this recipe three times so it must be working for me! I have left out the water so can cook for a shorter time. I also put the whole lemon and orange (cut up) in the food processor (marmalade style) which gives it a very fresh flavour and is quicker. I used about a tablespoon of mixed pickling spice plus a little chilli instead of the curry paste the second and third time I made it – gave it a mince-meat like flavour but was very good to eat, even before it sat and matured. Thought it was good to add to a Christmas hamper. It’s great to be able to use up bananas, including ones I’ve stashed in the freezer when they were surplus.

    Reply
  4. Wendy

    January 16, 2019 at 5:04 am

    4 stars
    Hi there, how long will banana and date chutney last for? Keep in fridge? Or on shelf ok? Thanks

    Reply
    • Healthy Canning

      September 11, 2019 at 3:11 pm

      See this page about home-canned goods shelf life.

      Reply
    • Hd

      August 18, 2021 at 9:48 pm

      4 stars
      Can I leave out the curry?

      Reply
      • Healthy Canning

        July 26, 2022 at 1:13 am

        Yes, the curry may be omitted. It is just a seasoning in this recipe.

        Reply
  5. Deb

    April 14, 2018 at 1:45 pm

    Hello!
    Can I substitute ripe plantains for bananas in a banana and date chutney recipe (as posted by http://www.healthycanning.com) and still safely can it using the water bath ?
    Thank you in advance!
    Deb

    Reply
    • Healthy Canning

      April 22, 2018 at 1:14 pm

      From studies we’ve seen, plantain and banana have a similar pH range, and the consistency is very similar, so it seems like an acceptable swap.

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
4.10 from 10 votes (7 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“Leave your creativity behind! Home canning is one area where being creative can lead to food safety disasters.”

— Dr Barb Ingham, 5 Tips for a Successful Home Canning Season. May 2011.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.