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    Ginger-Banana Chutney


    Source of Recipe


    Brenda-Lee Olson

    Recipe Introduction


    original recipe from ustash.com

    List of Ingredients




    1 lb Onions, chopped
    1/2 lb Raisins, chopped
    6 Ripe bananas, put through a food mill
    2 cup Fresh or unsweetened canned Pineapple juice
    3/4 lb Pitted dates, chopped
    1 tsp Salt
    1 1/2 cup Cider vinegar
    2 tsp Curry powder
    1/4 lb Crystallized ginger, minced

    Recipe



    Place the onions, bananas, dates, and vinegar in a non-reactive saucepan.

    Stir them to mix well and cook over low heat for 20 minutes.

    Add the remaining ingredients and stir to make sure they are well combined.

    Continue to cook until the chutney has a jamlike
    consistency.

    Remove from the heat and place in sterilized jars.

    This chutney can accompany cold meats, grilled meats and, of course, curries.

    It will keep for 3 weeks in the refrigerator.

    Makes about 3 1/2 cups.

 

 

 


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