Ginger-banana chutney
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Onions, chopped |
| 6 | Ripe bananas, put through a | |
| Food mill | ||
| ¾ | pounds | Pitted dates, chopped |
| 1½ | cup | Cider vinegar |
| ¼ | pounds | Crystallized ginger, minced |
| ½ | pounds | Raisins, chopped |
| 2 | cups | Fresh or unsweetened canned |
| Pineapple juice | ||
| 1 | teaspoon | Salt |
| 2 | teaspoons | Curry powder |
Directions
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 3½ cups.
Place the onions, bananas, dates, and vinegar in a nonreactive 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.