Yield: 6 servings
|4||To 6 over-ripe bananas (see note)|
|Juice and grated zest of 1 lemon|
|¼ cup||Sugar (optional)|
This chutney, from neighboring Zaire, goes well with curries. From "The Africa News Cookbook".
Peel and coarsely mash the bananas. Combine in a medium saucepan with the lemon juice, zest and sugar, if desired. Cook, stirring frequently, for 10 to 15 minutes, or until thick. Keeps up to 2 weeks in a covered container in the refrigerator.
For a more complex chutney, cinnamon, cloves and raisins may be added before cooking.
Note: Ripen bananas in the refrigerator until they are dark brown and soft.
Yields 1 cup.
PER TABLESPOON: 25 calories, 0 g protein, 7 g carbohydrate, 0 g fat, 0 mg cholesterol, 0 mg sodium, 0 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.