This month I have been making pickles and chutneys for Christmas. I like to give jars of preserves as presents as well as making them for the family’s consumption. Last years supply of chutney ran out at the end of October so I needed to make some we could eat straight away and found a lovely simple very quick Date and Banana Chutney recipe in an old cookbook entitled Farmhouse Fare. It is easy to make and can be eaten straight away, but will also keep for at least a year.

Farmhouse Fare and The Farmers Weekly

Farmhouse Fare books are collections of country recipes collected by The Farmers Weekly, a farming magazine. It was first published in the UK in 1935 and sold out fast. After the second world war in 1946 it was decided to publish an enlarged version to include recipes sent to The Farmers Weekly since the first edition.

Paper was still in short supply and only 25,000 could be printed and these sold out immediately. Another 25,000 were printed the following year, also selling like hot cakes. Further editions followed – my book is the 6th edition, published in 1963 and reprinted in 1966. It is a treasure trove of recipes and I feel privileged to own a copy.

My Date and Banana Chutney recipe was sent in to The Farmers Weekly by Mrs H. Bampkin from Northamptonshire.

Equipment you will need to make this Date and Banana Chutney Recipe

You can use a heavy bottomed pan but if you have a maslin pan or preserving pan (see this maslin pan if you have an induction hob) the use that. A maslin pan is a traditional pot for making jams, marmalade and preserves. It is a heavy pan with a thick base and sides and has a teacup-like shape. Maslin actually means mixture! The website Chef’s Pick has more information about them as well as a lot of very useful general information for a home chef. You will also need some sterilised jars – see my advice below on how to sterilise the jars.

Sterilising Jars

To sterilise jars wash them with hot soapy water, rinse thoroughly and then put them in the oven at 140°C / 120°C fan / Gas Mark 1 on a baking sheet to dry completely.

If you are using Kilner jars, boil the rubber seals separately, as dry heat damages them.

Sterilising the jars correctly will ensure that bacteria are removed, preventing them from becoming spoiled.

Date and Banana Chutney

Recipe by Scones Plus More

0.0 from 0 votes

Easy to make chutney that can be eaten straight away. Cooking time may vary – cook until thick and a rich brown colour. Will produce approximately 5-6 pounds of chutney.

Difficulty: Easy

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Ingredients

• 12 medium sized bananas

• 2 pounds / 900 grams / 4 cups onions chopped fairly small

• 1 pound / 450 grams / 2 cups pitted dates cut into small pieces

• 1 tablespoon salt

• 1 pint / 2 cups cider vinegar

• ½ pound / 225 grams / 1 cup crystallised ginger cut into small pieces

• 4 teaspoons curry powder

• 1 pound / 450 grams / 2 cups treacle

Directions

• Peel and slice your bananas.
• Put them into a large heavy bottomed pan or preserving pan with the onions, dates, salt and vinegar.
• Bring to a simmering point and cook until soft and mushy stirring occasionally.
• Add the curry powder, crystallised ginger and treacle and stir until evenly combined.
• Return to a moderate heat and cook until thick and a rich brown colour, stirring all the time as once the treacle is added it will burn easily.
• Ladle into sterilised jars and cover immediately.

Yield and serving ideas for Date and Banana Chutney

You should have 5-6 pounds of chutney depending on the size of your bananas. You can eat it as soon as it is cold. It is especially nice in cheese sandwiches but goes very well with cold cuts as well.

Happy baking!

Tanya