Banana and Mango Chutney

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Banana and Mango Chutney

 

3/4 c. cider vinegar

3/4 c. firmly packed brown sugar

2 tsp. madras curry powder

1 tsp. ground black pepper

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground white pepper

1/8 tsp. ground red pepper

1/4 tsp. minced garlic

6 medium bananas, sliced, divided

1 jar mango slices, divided

1/4 c. raisins

 

Combine vinegar, sugar, curry powder, all three peppers, salt,

cinnamon and minced garlic in a 4-quart non-reactive saucepan. Heat to

simmer, stirring, and cook for 1 minute.

Peel 4 bananas, slice and add to saucepan. Add 1 cup diced mangos. Heat

fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally

until mixture thickens.

Slice and add remaining bananas to chutney. Add remaining diced mangos

and raisins. Stir to mix well, remove from heat, cover and let stand 30

minutes.

Serve hot or cold with curries or as a condiment with meat, fish or

poultry dishes.

 

 

 

 

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