Banana Nut Chutney
Eva Baughman has worked as a mom, a pastry chef and a recipe tester. She enjoys travel and nature photography.
This recipe is featured in Bermuda, Done Differently
Ingredients
- 85 grams (½ cup) toasted almonds, crushed
- 85 grams (½ cup) toasted walnuts, crushed
- 4 large Bermuda bananas*, cut into one inch pieces
- 1 tablespoon unsalted butter
- Pinch of kosher salt
- 50 grams (¼ cup) granulated sugar
- 30 ml (1 ounce) brandy
* Bermuda bananas are about 15 cm (6 inches) long, so if substituting other bananas adjust as needed.
Preparation
1. Place a large skillet over medium heat and melt the butter. When it begins to brown, add the bananas. Sauté until they are golden, 2-3 minutes. Add the brandy and carefully light with a match, allowing the flames to die down as the alcohol burns off.
2. Add the nuts, salt, sugar, and 60 ml (2 ounces) water. Raise heat to high and stir until the liquid is reduced to syrup. Remove from heat and transfer to a serving dish. May be served hot or cold.
Eva Baughman
Eva Baughman has loved studying and practicing photography since buying a second hand Nikkormat SLR when she was first out of college. Photography took a secondary role while she raised a family and worked as a pastry chef and as a recipe tester. When her nest emptied, her passion to create images was reignited. Now it’s with a Pentax DSLR, a Fujifilm X-T1 and in the digital darkroom. She especially enjoys travel and nature photography, has exhibited in New Hampshire, and has had her photos published by the New York Times for food-related stories. She is a member of the New England Chapter of Les Dames d’Escoffier.
Courtesy photo
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