Banana ginger chutney
11 1/2 pints
Ingredients
| Quantity | 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 |
Directions
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