Major Grimshaw’s Indian Chutney – A fabulous recipe to use up overripe, brown bananas, this chutney is fruity and mildly curried.
With Instructions for Traditional Stove Top and Ninja Foodi Multi-Cooker
My recipe for Major Grimshaw’s Indian Chutney is one of my family’s favourite chutney recipes, a wonderfully aromatic, mellow spiced and fruity chutney.
I named this after an old school friend’s father. He had been in the Army in India and always had a staggering array of Indian style home-made chutneys and pickles on offer when I ate curry at their house.
It’s a fabulous way to use up overripe, brown bananas – in fact this chutney does not taste as nice if you use yellow bananas, or underipe bananas.
This chutney is fruity and mildly curried, and goes well with cheese, cold cuts and charcuterie. (Also wonderful with curry of course!)
It’s also amazing when used in sandwiches, toasties, burgers, cheese on toast, AND, when added to stews, casseroles and pie fillings.
I’ve shared two methods of making it – one the traditional stove-top way, as well as a really convennient and fast way using a Ninja Foodi 14-in-1 multi-cooker.
You simply pressure cook all the ingredients, EXCEPT the sugar and dates, for just 5 minutes, then add the dates and sugar, and cook it on the Saute/Sear setting until it is thick and pulpy.
This is a fast maturing chutney, and is usually ready to eat after 2 to 3 weeks. However, it keeps for 2 years or more in a cool, dark place.
You can also half the recipe very easily, as I did the last time I made this – and I managed to get 6 x 1lb (450g) jars out of half of the ingredients.
I hope you enjoy this much-loved family recipe for Major Grimshaw’s Indian Chutney as much as we do here. Karen
Cooking this Chutney in a Ninja Foodi
- Place all of the prepared vegetables, EXCEPT the dates and sugar, into the inner pot of the Ninja/Instant Pot/Crock pot.
- Pour the vinegar in to the pot and stir to mix.
- Turn the machine on and set it to the PRESSURE COOKER setting, HIGH for 5 minutes. Select start.
- When the time has elapsed, turn the pressure valve to open for a rapid release. Unlock the lid. Stir the chutney with a wooden spoon.
- Add the chopped dates and the sugar and mix well.
- With the lid open, turn the cooker on again and choose SAUTE/SEAR on HIGH.
- Stirring all the time until there is no liquid left when you drag a wooden spoon over the base of the pan. (Do NOT over cook though, the consistency needs to be wet and not too dry) This usually takes about 10 to 15 minutes.
- Spoon or pour the chutney whilst still hot into warm jars and seal straight away with screw lids or rubber seals for hinged jars.
- Store in a dark, cool place to mature for 3 to 4 weeks before using. Once opened, store in the fridge.
More Chutney Recipes
- Autumn Chutney (Ninja/Slow Cooker)
- Shooting Party Chutney (Green Tomato Chutney)
- Apple, Fig and Pear Chutney with Cardamom
- Spiced Quince & Cranberry Chutney
- Old Fashioned Scottish Apple and Ginger Chutney
- Apricot & Orange Chutney
More Preserves and Pickle Recipes
- Traditional Homemade Pickled Onions
- Spiced Runner Bean Pickle
- A Country Recipe: Winter Salad (Pickle)
- Christmas in a Jar – Pickled Shallots
- Quick Sweet Pickled Cucumbers
- Yorkshire Salad aka Durham Salad or Mint Salad
Recipe for Major Grimshaw’s Indian Chutney
Major Grimshaw’s Indian Chutney
My recipe for Major Grimshaw’s Indian Chutney is one of my family's favourite chutney recipes, a wonderfully aromatic, mellow spiced and fruity chutney.
I named this after an old school friend’s father. He had been in the Army in India and always had a staggering array of Indian style home-made chutneys and pickles on offer when I ate curry at their house.
It's a fabulous way to use up overripe, brown bananas – in fact this chutney does not taste as nice if you use yellow bananas, or underipe bananas.
This chutney is fruity and mildly curried, and goes well with cheese, cold cuts and charcuterie. (Also wonderful with curry of course!)
It's also amazing when used in sandwiches, toasties, burgers, cheese on toast, AND, when added to stews, casseroles and pie fillings.
This is a fast maturing chutney, and is usually ready to eat after 2 to 3 weeks. However, it keeps for 2 years or more in a cool, dark place.
You can also half the recipe very easily, as I did the last time I made this - and I managed to get 6 x 1lb (450g) jars out of half of the ingredients.
I hope you enjoy this much-loved family recipe for Major Grimshaw’s Indian Chutney as much as we do here. Karen
Ingredients
- 900g (2 lbs) cooking apples, peeled, cored and diced
- 225g (1/2 lb) seedless raisins
- 3 peppers: green, red and yellow, cleaned, trimmed and diced
- 1.8kg (4 lbs) very ripe bananas, peeled and sliced
- 450g (1 lb) onions, peeled and chopped
- 50g (2 ozs) finely chopped dates
- 2 - 4 cloves garlic to taste, peeled and finely chopped
- 2 level teaspoons sea salt
- 350g (12 ozs) Demerara sugar
- 2 level tablespoons curry powder
- 1 level tablespoon ground ginger
- 1 level tablespoon turmeric
- ½ teaspoon cayenne pepper
- 600ml (1 pint) malt vinegar
Instructions
1. Place all the prepared fruit and vegetables into a large preserving pan with the salt, sugar and spices and mix well.
2. Add the vinegar and bring it to boiling point, then turn the heat down and simmer gently, stirring now and then until all the fruit and vegetables are soft, thick and pulpy. There should be no liquid left in the pan when you draw a spoon through the mixture.
3. Pot and cover immediately. Keeps for 2 years or more in a cool, dark place. Yield: 3-4 kg (7lbs)
Notes
Ninja Foodi Method:
Place all of the prepared vegetables, EXCEPT the dates and sugar, into the inner pot of the Ninja/Instant Pot/Crock pot.
Pour the vinegar in to the pot and stir to mix.
Turn the machine on and set it to the PRESSURE COOKER setting, HIGH for 5 minutes. Select start.
When the time has elapsed, turn the pressure valve to open for a rapid release. Unlock the lid. Stir the chutney with a wooden spoon.
Add the chopped dates and the sugar and mix well.
With the lid open, turn the cooker on again and choose SAUTE/SEAR on HIGH.
Stirring all the time until there is no liquid left when you drag a wooden spoon over the base of the pan. (Do NOT over cook though, the consistency needs to be wet and not too dry) This usually takes about 10 to 15 minutes.
Spoon or pour the chutney whilst still hot into warm jars and seal straight away with screw lids or rubber seals for hinged jars.
Store in a dark, cool place to mature for 6 weeks before using. Once opened, store in the fridge.
Nutrition Information
Yield 60 Serving Size 1Amount Per Serving Calories 8Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 71mgCarbohydrates 2gFiber 0gSugar 1gProtein 0g
Sally Franklin says
Cannot wait to try this recipe. You mention dates but the quantity does not appear in the list of ingredients. Are the dates just meant for the Ninja Foodi variation? Sorry I am not clear on this. Sally
Karen Burns-Booth says
Sorry Sally – just edited the recipe, somehow I forgot to copy on the dates from my hand written notes!
They’re there now – the reason you don’t add them when pressure cooking in the Ninja is that they drop to the bottom and burn!
The recipe has been edited to add them now, thanks for letting me know.
Karen
Sally Franklin says
Thanks for adding the quantity of dates. I am going to try this recipe! I was just looking up details of the Ninja 14-1 and it now appears to be out of production, referring to the Ninja we-site. As there are so many good reviews about this piece of equipment I am surprised this has happened.
Karen Burns-Booth says
I think the 15-in-1 is as good, and any multi-cooker with PC, and the Saute function will work. But shame it is out of production like you say 🙁
sherry says
I do like making chutney but i have to say i usually make a mango chutney. Sadly (or not) I just cannot bear bananas :=)