Ginger-Banana Chutney Recipe

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Ginger-Banana Chutney Ingredients

1 lb onions, chopped
6 ripe bananas, put through a
1 food mill
3/4 lb pitted dates, chopped
1 1/2 cup cider vinegar
1/4 lb crystallized ginger, minced
1/2 lb raisins, chopped
2 cup fresh or unsweetened canned
1 pineapple juice
1 tsp salt
2 tsp curry powder

A Recipe for
Ginger-Banana Chutney

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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This is a recipe for Ginger-Banana Chutney from the recipe cookbook of Recipes-to-go (Fruit)

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Ginger-Banana Chutney

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Ginger-Banana Chutney 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 3 1/2 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.

Serves: 4

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Ginger-Banana Chutney Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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