Dark Cacao, Espresso & Hazelnut Banana-Skin Chutney
A dark, sticky dessert chutney made with ripe banana skins, pear and Medjool dates, enriched with cacao, espresso, toasted hazelnuts and a generous splash of Frangelico.
Ingredients
2 very ripe banana skins
1 very ripe banana, roughly chopped
1 small ripe but firm pear, peeled, cored and finely diced
6 Medjool dates, pitted and finely chopped
40 g roasted hazelnuts
2 tablespoons unsweetened dark cacao or cocoa powder
1 strong espresso shot, approximately 30–40 ml
2 tablespoons apple-cider vinegar
2 tablespoons brown sugar, plus more if required
2 tablespoons honey
½ teaspoon fine salt
¼ cup water, plus more if required
2 tablespoons Frangelico
Method
1. Prepare the banana skins
Wash the bananas thoroughly before peeling. Remove the stems, stickers and any loose, stringy fibres.
Submerge the skins in cold water for 30–60 minutes, changing the water once or twice to help reduce their natural bitterness.
Drain and place the skins in a small saucepan with fresh water. Bring to the boil and simmer for 8–10 minutes, or until tender.
Drain again, allow them to cool slightly and finely dice.
2. Toast the hazelnuts
If your hazelnuts are not already roasted, toast them in a dry frying pan over medium heat until fragrant and lightly golden.
Allow them to cool, then finely chop. Keep to the side for now.
3. Begin the fruit base
Place the diced banana skins, banana, pear, dates, brown sugar, honey, apple-cider vinegar, espresso, vanilla, salt and water in a medium saucepan.
Stir well and bring to a gentle boil.
Reduce the heat to low and simmer uncovered for approximately 25–30 minutes, stirring regularly.
As the fruit softens, use the back of your spoon to crush the banana and dates into the mixture. Add another splash of water if it becomes dry before the pear and banana skins are completely tender.
4. Add the cacao
Place the cacao powder in a small bowl. Add two or three spoonfuls of hot liquid from the saucepan and stir until it forms a smooth paste.
Stir the cacao paste into the chutney. This prevents dry lumps from hiding throughout the mixture. Stir in the Frangelico and simmer for another 8–10 minutes, stirring frequently, until the chutney is dark, glossy and thick.
5. Add the hazelnuts
Add the chopped hazelnuts, reserving a few for the top if desired.
For a smoother, more spreadable texture, briefly pulse the chutney with a stick blender. Leave some small pieces of pear, banana skin and hazelnut for texture.
6. Taste and adjust
Allow a spoonful to cool before tasting—the bitterness of cacao and coffee is more noticeable when the mixture is hot.
If it is too bitter, add another teaspoon or tablespoon of brown sugar. If it tastes overly sweet, add a small splash of apple-cider vinegar. Add another pinch of salt if the chocolate flavour needs awakening.
7. Cool and refrigerate
Transfer the chutney to a clean jar or airtight container. Once it has stopped steaming, refrigerate promptly.
This recipe has not been developed or validated for shelf-stable preserving.
