3/4 cup cider vinegar
3/4 cup firmly packed brown sugar
2 tsp madras curry powder
1 tsp ground black pepper
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground white pepper
1/8 tsp ground red pepper
1/4 tsp minced garlic
6 medium bananas, sliced, divided
1 jar mango slices, divided
1/4 cup raisins
A Recipe for
Banana & Mango Chutney
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
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| Virginia Woolf |
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This Recipe for Banana & Mango Chutney is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Banana & Mango Chutney from the recipe cookbook of Recipes-to-go (Fruit)
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| Channing Pollock |
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Food Tip |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
1. Combine vinegar, sugar, curry powder, all three peppers, salt,
cinnamon and minced garlic in a 4-quart non-reactive saucepan. Heat
to simmer, stirring, and cook for 1 minute.
2. Peel 4 bananas, slice and add to saucepan. Add 1 cup diced mangos.
Heat fruit mixture and simmer, uncovered, 10 minutes, stirring
occasionally until mixture thickens.
3. Slice and add remaining bananas to chutney. Add remaining diced
mangos and raisins. Stir to mix well, remove from heat, cover and let
stand 30 minutes.
4. Serve hot or cold with curries or as a condiment with meat, fish or
poultry dishes.
Serves: 4
Banana & Mango Chutney Recipe brought to you by Recipes To-Go