• Stem Ginger and Plantain Chutney

Stem Ginger & Plantain Chutney

This livens up just about everything from breakfast sausages to stew, curries and leftovers.  Great with cold cuts of meat, crackers & cheese.


A recipe from “A Date with Plantain


  • 1. Heat the oil in a pan and add the mustard seeds. Once the seeds start popping, add the onions, chilli, grains of paradise and stir and fry for about 5 minutes, until the onions are soft.
  • 2. Peel and dice the plantain.
  • 3. Add the plantain, dates and figs to the pan, stir, partially cover and simmer for about 10 minutes.
  • 4. Add the remaining ingredients, bring to the boil and simmer for a further 20-25 minutes until the mixture has thickened.
  • 5. Spoon the chutney into a sterilised jar and leave to cool before sealing and refrigerating.