Banana condiment

Yield: 6 servings

Measure Ingredient
\N \N Stephen Ceideburg
4 \N To 6 over-ripe bananas (see note)
\N \N 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.

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