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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.