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Banana-Lemon-Ginger Chutney

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Banana-Lemon-Ginger Chutney

 

1 tablespoon peanut oil

1 onion, thinly sliced

1 tablespoon fresh ginger, minced

4 almost ripe bananas, cut 1 inch thick

1/2 cup brown sugar

1/4 cup fresh lemon juice (about 1 lemon)

1/4 cup red wine vinegar

1/4 cup orange juice

1 pinch ground mace, ground nutmeg

ground cloves, ground cinnamon

salt and freshly cracked black pepper to taste

 

In a large saute pan, heat the peanut oil over high heat until hot

but not smoking. Add the onion slices and saute, stirring occasionally,

until translucent, about 5-6 minutes. Lower the heat to medium, add the

ginger, and saute an additional 1 minute. Add all the remaining

ingredients, bring to a simmer, reduce heat to low, and cook until the

liquid is about as thick as catsup, about 10-15 minutes.

Makes about 3 cups.

This chutney will keep, covered and refrigerated, about 2 weeks.

 

 

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