Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, jonathan apple and spicy banana chutney. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Jonathan Apple and Spicy Banana Chutney is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Jonathan Apple and Spicy Banana Chutney is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have jonathan apple and spicy banana chutney using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Jonathan Apple and Spicy Banana Chutney:

1. Get 4 Jonathan Apples
2. Take 1 Banana
3. Prepare 1 large Onion
4. Get 1 Lemon
5. Take 1 clove Garlic
6. Take 1 small piece Ginger
7. Take 2 Fresh red chili peppers (or dried red chili peppers)
8. Prepare 5 Dried prunes
9. Take 30 grams Dried cranberries
10. Get 300 grams Granulated sugar
11. Take 250 ml White wine vinegar (or grain vinegar)
12. Get 10 cm Cinnamon stick (or powder - 1/3 teaspoon)
13. Get 1/2 tsp Turmeric powder
14. Make ready 2 stick Thyme
15. Take 1 bunch Mint leaves
16. Get 1 tbsp Salt
17. Take 1 tsp Coarsely ground black pepper

Steps to make Jonathan Apple and Spicy Banana Chutney:

1. These are the ingredients.
2. Remove the core from the apples, and slice into bite-sized pieces. Put them in a cast iron pot, coat with the sugar, and leave for about 1 hour.
3. Thinly slice the onion. Roughly chop the garlic, ginger, red chill peppers and prunes. Cut the lemon into quarter rounds, then thinly slice them. Cut the banana into bite-sized pieces.
4. Sprinkle 100 ml of the vinegar over the apples, and turn on the heat. When it comes to a boil, turn down the heat to very low, and simmer for 10 minutes, stirring occasionally.
5. Add the ingredients from Step 3, cinnamon, cranberries, black pepper, and rest of the vinegar. Simmer for about 40 minutes over very low heat, stirring from time to time.
6. When the liquid in the pot has reduced like this photo, add the salt, turmeric, and chopped mint. Mix, simmer for another 5 minutes, and it's done.
7. Transfer to clean sterilized jars, and seal with the lids. Place the jars upside down until the chutney has cooled down to sterilize the air inside. I normally keep them at room temperature in our house.
8. Served with curry. The chutney's sweet and sour taste goes so well with the curry!
9. Served with camembert cheese. The chutney shown in this photo is 2 years old!

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