4 - 6 overripe bananas

juice and grated peel of 1 large or 2 small lemons

cup sugar


Ripen bananas in the refrigerator until they are dark brown and soft. (It’s best to put them on a bowl or plate to catch drips.) Wash, peel, and mash with a fork, leaving them slightly lumpy. Combine bananas, lemon juice, peel and sugar in a saucepan; bring to boil over medium-low heat. Stirring frequently to prevent sticking, let the mixture bubble 10 - 15 minutes. If it is still too liquid for your liking, boil longer, continuing to stir. Pour into a clean jar, cover and let cool slightly, then refrigerate. The chutney will keep about 2 weeks. Serve with curries and stews or spread on bread.

Variations : As overripe bananas are very sweet, sugar may be eliminated. You may also add cinnamon, cloves and raisins.


Makes about 1 cup


country : Zaire

course : condiment


source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman