Banana Lemon Ginger Chutney

Recipe Ingredients

1 tablespoon	15ml	Peanut oil
1		Onion - thinly sliced
1 tablespoon	15ml	Fresh ginger - minced
4		Almost ripe bananas - cut 1" thick
1/2 cup	80g / 2.8oz	Brown sugar
1/4 cup	59ml	Fresh lemon juice - (abt lemon)
1/4 cup	59ml	Red wine vinegar
1/4 cup	59ml	Orange juice
1 pinch		Ground mace
1 pinch		Nutmeg
		Ground cloves - ground
		Cinnamon
		Salt and freshly cracked black
		Pepper - to taste

Recipe Instructions

In a large saute pan, heat the peanut oil over high heat until hot but not smoking. Add the onion slices and saute, stirring occasionally, until translucent, about 5-6 minutes. Lower the heat to medium, add the ginger, and saute an additional 1 minute. Add all the remaining ingredients, bring to a simmer, reduce heat to low, and cook until the liquid is about as thick as catsup, about 10-15 minutes.

This chutney will keep, covered and refrigerated, about 2 weeks.

Hints

Notes: Malay-speaking people brought to Africa as slaves brought their relishes and chutneys with them. Later, Indian immigrants to South and East Africa added their versions to the repertoire. As always, local ingredients and cooking traditions brought changes to the original recipes, and a whole range of new chutneys were created.

This chutney, in the East African tradition, features the bananas and aromatic spices central to to cooking of that region. It is best to use bananas that are just sligtly underripe, since they keep their shape better. But don't use really green ones, or you will end up with a bitter, chalky chutney.

This is particularly good with roasted or grilled game, such as duck, rabbit, or quail.

Source:
Internet

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