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 inch thick
1/2 cup	80g / 2.8oz	Brown sugar
1/4 cup	59ml	Fresh lemon juice - (about 1 lemon)
1/4 cup	59ml	Red wine vinegar
1/4 cup	59ml	Orange juice
1		Ground mace - ground 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.

Makes about 3 cups.

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

Source:
Chris Schlesinger and John Willoughby

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