Ginger-Banana Chutney
Yield
1 batchPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
onions
chopped |
|
| 6 | each |
bananas
put through a food mill |
|
| ¾ | pound |
dates
chopped, pitted |
|
| 1 ½ | cups |
apple cider vinegar
|
|
| ¼ | pound |
crystallized ginger (candied)
|
*
|
| ½ | pound |
raisins, seedless
chopped |
|
| 2 | cups |
pineapple juice
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
onions
chopped |
|
| 6 | each |
bananas
put through a food mill |
|
| 340.2 | g |
dates
chopped, pitted |
|
| 355 | ml |
apple cider vinegar
|
|
| 113.4 | g |
crystallized ginger (candied)
|
*
|
| 226.8 | g |
raisins, seedless
chopped |
|
| 473 | ml |
pineapple juice
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
curry powder
|
|
Directions
Place the onions, bananas, dates, and vinegar in a non-reactive 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.
