Ginger-Banana Chutney

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Ginger-Banana Chutney

 

1 lb. onions, chopped

6 ripe bananas, put through a food mill

3/4 lb. pitted dates, chopped

1 1/2 cups cider vinegar

1/4 lb. crystallized ginger, minced

1/2 lb. raisins, chopped

2 cup fresh or unsweetened canned

pineapple juice

1 tsp. salt

2 tsps. curry powder

 

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.

Makes about 3 1/2 cups.