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Banana Lemon Ginger Chutney

Cuisine: Indian
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1 tablespoon 15mlPeanut oil
1   Onion - thinly sliced
1 tablespoon 15mlFresh ginger - minced
4   Almost ripe bananas - cut 1" thick
1/2 cup 80g / 2.8ozBrown sugar
1/4 cup 59mlFresh lemon juice - (abt lemon)
1/4 cup 59mlRed wine vinegar
1/4 cup 59mlOrange juice
1 pinch  Ground mace
1 pinch  Nutmeg
  Ground cloves - ground
  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.


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.



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