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Banana, tamarind and lime chutney

Gluten free, vegan, FODMAP friendly
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • 1 tbsp plain tasting oil (vegetable or peanut)
  • 4 tbsp white rice vinegar or white vinegar
  • 1 medium fennel bulb, sliced finely
  • 4 tbsp brown sugar
  • 2 medium just ripe bananas, mashed
  • 1/2 tbsp tamarind paste
  • Juice of 1 large lime
  • Sea salt, to taste (this just deepens the flavours)
  • 1-2 tbsp water, optional (if you want it thinner)


  • Heat the oil, vinegar and brown sugar over a medium heat. Once warmed, add the fennel, and allow to cook until the mixture begins to caramelise and the fennel is cooked. If the mixture isn't caramelising, raise the heat a little. 
  • Add the bananas, tamarind paste and lime juice, stirring well to combine. Turn the heat to low, and allow the mixture to cook for 5-10 minutes. Add salt and water as you see fit. Remember, the chutney is sweet, but a pinch of salt will help bring out the flavours already in the chutney. 
  • Store in an airtight container or sterilised jar and use within 1 or 2 weeks.