Ginger-Banana Chutney

Recipe Ingredients

1 lb	454g / 16oz	Onions - chopped
6		Ripe bananas - put through a
		Food mill
3/4 lb	340g / 11oz	Pitted dates - chopped
1 1/2 cups	355ml	Cider vinegar
1/4 lb	113g / 4oz	Crystallized ginger - minced
1/2 lb	227g / 8oz	Raisins - chopped
2 cups	474ml	Fresh or unsweetened canned
		Pineapple juice
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Curry powder

Recipe Instructions

Most people think of Trinidad, Guyana, and Martinique when they think of East Indian influences on Caribbean cooking. Jamaica, however, has had its share of that influence as well, as proved by this chutney that is prepared from bananas and ginger. Makes about 3 1/2 cups. 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.

Source:
"Delicious Recipes" From Andhra by Karuna

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