Sweet Banana Chillies

Sweet Banana Chillies

Sweet Banana Chillies fb

The riper they are pale yellow green turning orangey red they become sweeter.

They are from the species Capsicum annuum  but a different variety to Hungarian Peppers which are hot. These are absolute sun lovers and take about 75 days the plant growing to about 30 to 60cm high. So that is what it looks like.

How hot are they?

On the chilli heat scale, Scoville Heat Unit Scale. Here is a visual representation of this See what the scale looks like.

What recipes?

So these banana chillies are great for pizza and salads. Pickled and stuffed – so there you have it. The Antipasto. Then there is more – make into relish and salsas.

How to Store:

These ripen on the vine. Store unwashed (or washed and dried) peppers. Put into a container lined with paper towel underneath and lightly one on top (this tops the water that condensers under the lid spoiling the pepper, pop on lid and open one corner to let some air in.  They don’t like moisture but also don’t want to be in the open and dry out.

When vegetables and fruit are freshly picked and not been through a storage system they are still be breathing when delivered. So this means they need different storage to cold storage produce – they will last longer if you consider their oxygen and carbon dioxide interchange. More about How Vegetables breathe and storage https://harvesthub.com.au/latestnews/vegetables-breathe-too/


In these recipes we talk about Smoke Point of the oil. Read more on Smoke Point.

Grilled Banana Chillies

Sweet Banana Chutney

Curry Banana Chilli


Grilled Banana Chillies

Sweet Banana Chillies
Recipe Type: Chillies
Author: Harvest hub
  • 500gms (3 to 4) sweet banana chillies
  • 2-3 tbs olive oil (high burn point oil also sunflower oil) See more Smoke Point ()
  • Splash Balsamic vinegar
  • ½ cup of white or red wine vinegar (this brings out the flavour)
  • 4 cloves garlic, chopped
  • sea salt & ground pepper
  1. In a small jug, put the oil and vinegar. Add garlic.
  2. Wash/ dry the banana peppers.
  3. Turn on grill and prepare a tray  ie aluminium foil.
  4. Place the peppers the a grill (skin-side up) grill until the skin  blister and blacken then take tray off grill. Place foil over them and let rest a few minutes. Leave skin on if you like the skin if not, peel them.
  5. Baste peppers with the dressing and then salt/pepper. Garnish with coriander or basil.  Serve.

Sweet Banana Chutney

Sweet Banana Chutney
Author: Harvest Hub
  • 3 – 4 banana chillies
  • 4 shallots, chopped
  • 1 -2 garlic, chopped
  • 1 tomato, chopped
  • Olive oil
  • 2 tbs lime juice
  • 2 tbs fish sauce
  • 1 tsp sugar
  1. Grill banana chillies (see recipe) When chillies ready peel.
  2. In a fry pan put in olive oil and fry shallots, garlic and tomato.
  3. In a mortar bowl put all ingredients and mix.
  4. Transfer the mixture to a bowl.
  5. Add lime juice, fish sauce and sugar slowly to taste. Serve with rice or over chicken or fish.


Curry Banana Chilli –  a Southern India dish

Curry Banana Chilli
Author: Harvest Hub
  • 2-3 Banana Chillies, scape skin and dice
  • ½ cup Fresh coconut, greated
  • 1 tsp black pepper, ground
  • Salt to taste
  • Olive oil
  • ¼ tsp mustard seeds, ground
  • 1 Sweet potato, big chunks
  • 3 curry leaves
  • ½ cup water
  1. In a bowl put water and immerse the chillies. Let sit for 20 minutes. Keep immersed in water till required.
  2. In a mortar grind coconut, pepper and salt to a smooth paste.
  3. In a fry pan put oil add ground mustard seeds, curry leaves and then add chopped sweet potato.
  4. Fry for 2 minutes and then add ground paste we have made and1/2 cup of water.
  5. Put on lid and simmer until curry is dry. Stir occasionally. Serve with rice or Roti (Try Lebanese bread).