Banana Dried Fruit Chutney

Make this recipe year round as it uses a mixture of dried and readily available fresh fruits.


  • 1 -1/2 cups (375 ml) mashed banana
  • 1 cup (250 ml) chopped apple, peeled & cored
  • 1 cup (250 ml) chopped dates
  • 1 cup (250 ml) chopped prunes
  • 1/2 cup (125 ml) chopped dried apricots
  • 1/2 cup (125 ml) mixed glace peel
  • 1 cup (250 ml) chopped onion
  • 1- 1/2 cups (375 ml) cider vinegar
  • 3 cloves garlic, chopped
  • 1- 1/2 tsp (7 ml) ground coriander
  • 1 tsp (5 ml) cayenne pepper
  • 1 tsp (5 ml) ground allspice
  • 1 tsp (5 ml) ground turmeric
  • 1 tsp (5 ml) grated gingerroot
  • 1 1/2 cups (375 ml) dark brown sugar
  • 1/2 cup (125 ml) water


  • In a large stainless steel saucepan, combine banana, apples, dates, prunes, apricots, peel, onion, vinegar and garlic. Bring to a boil, reduce heat and boil gently 15 minutes, stirring occasionally.
  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Add coriander, cayenne pepper, allspice, turmeric, gingerroot, brown sugar and water to simmering fruit mixture. Boil gently, stirring occasionally, 15 minutes more or until thickened.
  • Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.