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| Home -> [Chutneys, Fruits] -> [Ginger-banana chutney Recipe] |
Ginger-banana chutney
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chutneys, Fruits |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Onions, chopped | | 6
| | Ripe bananas, put through a | | | Food mill | | 3/4
| lbs | Pitted dates, chopped | | 1 1/2
| cup | Cider vinegar | | 1/4
| lbs | Crystallized ginger, minced | | 1/2
| lbs | Raisins, chopped | | 2
| cup | Fresh or unsweetened canned | | | Pineapple juice | | 1
| tsp | Salt | | 2
| tsp | Curry powder |
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Procedures:
| 1 | Most people think of trinidad, guyana, and martinique when they think of east indian influences on caribbean cooking. | | 2 | Jamaica, however, has had its share of that influence as well, as proved by this chutney that is prepared from bananas and ginger. | | 3 | Makes about 3 ?cups. | | 4 | Place the onions, bananas, dates, and vinegar in a nonreactive saucepan. | | 5 | Stir them to mix well and cook over low heat for 20 minutes. | | 6 | Add the remaining ingredients and stir to make sure they are well combined. | | 7 | Continue to cook until the chutney has a jamlike consistency. | | 8 | Remove from the heat and place in sterilized jars. | | 9 | This chutney can accompany cold meats, grilled meats and, of course, curries. | | 10 | It will keep for 3 weeks in the refrigerator. |
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