Spicy Banana & Coconut Relish

Ooh have you got some over ripe bananas that are stinging your eyes OR do you have some waiting for a good idea in the freezer? Well, if yes, then this is the recipe for you?

Prep Time: 1 hour

Cook time: 30 min

Serves: 10 - 12


1 tbsp black mustard seeds
¼ cup white vinegar
250ml water
180ml white vinegar
100g shredded coconut
300ml vegetable oil (like canola)
1 brown onion, chopped
2 cloves garlic, crushed
3 tbsp freshly grated ginger
4 fresh red chillies, chopped (I chuck the seeds in – up to you)
2 tsp chilli flakes
½ tbsp cumin, ground
½ tbsp cumin seeds
2 tbsp turmeric, ground
1 kg ripe bananas, skinned, chopped
150g brown sugar
3 tsp salt
1 tbsp lemon juice
handful chopped coriander


Pop the mustard seeds in a bowl, pour over the first measure of white vinegar, cover and leave to sit over night. Combine the water and second measure of vinegar with the coconut, cover and leave to stand for at least one hour.

Pour the oil in a large saucepan and gently cook the onion, garlic, ginger, chilli, chilli flakes, cumin and turmeric, stirring until the onions are nice and soft and your kitchen smells like heaven.

Chuck in the mustard seed mixture and bananas, simmer, stirring occasionally for about 10 minutes. At this stage, I almost lose my marbles, the smell is that good.

Stir through the sugar, then add the coconut mixture. Again simmer (uncovered) for a further 10 minutes. Add the salt, juice. Remove from the heat and add the coriander.

Spoon into hot jars and seal while hot.

Serve with grilled fish, chicken, kebabs or sandwiches. On curries or just because it’s so damn good!!

Cooks Note : If you don’t like coconut, use 250g chopped tomatoes instead and add with the vinegar & water after the sugar.

Food : Jax Hamilton