Banana ginger chutney

Yield: 11 1/2 pints

Measure Ingredient
12 Ripe bananas (about 3 lbs.)
2 pounds Bermuda onions
2 cups Pitted dates (1 lb.)
⅔ cup Molasses
1 cup Water
½ teaspoon Ground ginger
2 cups Cider vinegar
1 teaspoon Ground allspice
1 teaspoon Salt

Peel and cut the bananas and onions into small pieces; chop the dates into small pieces. Combine the bananas, onions and dates with the remaining ingredients, mixing well. Turn mixture into a stone casserole or crock and cook this mixture, uncovered, in a 325F. oven until it is a rich brown in color, about 1 hour. Ladle into hot sterilized jars and seal immediately.

This may be used with meats or with sour cream in crepes.

Submitted by John Hartman Indianapolis, IN 1996 Posted to MM-Recipes Digest by "John M. Hartman" <hartman@...> on Sep 26, 1998

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