• 1 tbsp neutral oil
  • 1 onion, finely diced
  • 3 banana peels, underripe or green, fibres scraped off, finely diced, ends discarded
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 2 tbsp caster sugar
  • 1 tbsp white wine vinegar
  • 1 tbsp tamarind paste
  • 1 tsp salt


  1. Fry the onion in the oil in a medium sized saucepan over a medium heat until golden and caramelized, about 10-12 minutes.
  2. Add the diced banana peels and spices, with a splash more oil if the mixture looks too dry. Fry for 1-2 minutes until fragrant.
  3. Add 150 millilitres water, and cover, cooking on a low heat for 20-25 minutes until the banana peel has softened and the flavours have developed.
  4. Add the sugar, white wine vinegar and tamarind paste and cook for 5 minutes on a medium high heat until the mixture is sticky and glossy. Season with salt and remove from the heat.
  5. You can either serve the chutney like this, or roughly pulse it in a food processor to make a more homogenous sauce.