Plantain Chutney Recipe – A Caribbean Delight
June 29, 2009
Ingredients for Plantain Chutney:
¼ Cup (1/2 stick) unsalted butter
¼ Cup Canola oil
2 Medium “Waxy” potatoes, peeled and cut into 3/4-inch cubes
2 Medium Spanish onions, sliced
3 Cloves garlic, minced
2 Tablespoons fresh ginger, peeled and grated
2 Tablespoons black mustard seeds
2 Tablespoons Green Curry Paste (#ad)
1 teaspoon Chile powder
1 Scotch Bonnet pepper finely minced, a Habanero pepper may be substituted.
1 Teaspoon freshly ground cardamom
4 Green plantains, peeled, quartered lengthwise, and cut into 3/4-inch pieces
½ Teaspoon Kosher or Sea salt
2 Green Onions, trimmed and chopped.
Plantain Chutney Recipe Cooking Method:
Melt butter with canola oil in a large sauté pan (#ad) over low heat. Add potatoes, stirring to coat, and cook, stirring, until lightly browned, 10 to 15 minutes.
Add onion, garlic, ginger, mustard seeds, curry paste, Chile powder, and cardamom, minced pepper. Stir well and cook until onions are tender, about 15 minutes.
Add Plantains, and cook until softened, about 10 minutes. Let cool. Season the plantain chutney recipe with salt; mix in scallions just before serving.
- Plantains are rich sources of complex carbohydrates, vitamins, and minerals, and are easily digestible
- Digestive health – Fiber is important because it promotes bowel regularity
- Weight management
- High in antioxidants
- Good for your heart
- They help support the immune system
- They contain potassium, which may lower blood pressure
- They contain vitamin B6, which is good for a healthy heart and mind
Plantains are a close relative of bananas and tend to be mistaken for them, but in one of the 120 countries that grow much of the world’s supply of plantains — like Uganda, Colombia and Cameroon — people know the distinction between the two.
That’s because plantains are starchier, contain less sugar than bananas and are much more versatile as a cooking ingredient. Also, unlike bananas, plantains are typically cooked before eating.
Plantain trees grow best in moisture-rich, tropical climates. The tree flowers develop into a bunch, which holds about five to 10 fruits.
Plantains don’t have a growing season and are, therefore, available year-round. This makes ripe plantains a very valuable, reliable food source for developing countries.
Only 15 percent of global production is used in trade. The rest is consumed domestically in the countries where they’re grown — and they’re grown all over the world.