An unusual, spicy accompaniment to cold meat, this chutney is particularly good with cold pork.
Cooking time: 1 - 1 1/2 hours
ingredients
makes 3 pound
6 bananas, peeled and sliced
4 medium-sized onions, chopped
1/2 pound dates, stoned (pitted) and chopped
1 1/4 cups vinegar
1 teaspoon curry powder
1/4 pound crystallized ginger, chopped
1/4 teaspoon salt
1 cup black molasses or molasses
method
1. Put the bananas, onions, dates and vinegar into a medium-sized saucepan and cook over a moderate heat until the onions are tender.
2. Remove the pan from the heat. With a wooden spoon, mash the mixture to a pulp. Alternatively, put the mixture in a blender and puree for 5 seconds.
3. Add the curry powder, ginger, salt and molasses (molasses) to the mixture.
4. Return the pan to moderate heat. Cook, stirring occasionally, for 15 - 20 minutes, or until the mixture is a rich brown colour.
5. Remove the pan from the heat. Pour the mixture into clean, warmed spread jars. Place a circle of waxed paper over the chutney and seal each jar.
6. Label the jars and store them in a cool, dry place until ready to use.
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