Banana-Tamarind Chutney
condiment, indian, low-fat, nuts, spice
4 bananas
1 juice of 1 lime
1/4 cup tamarind water * or tamarind pure; or balsamic vinegar
2 tablespoon ginger, minced
1 (to 2) jalape¤o chilies seeded and; minced
1 red bell pepper, cored seeded, cut; in 1/2 dice
1 green bell pepper, cored seeded, cu; t in 1/2 dice
1/2 cup light brown sugar or to taste
3/4 cup raisins or currants
2 tablespoon pecans coarsely chopped
1 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1 salt, black pepper and cayenne pepp; er
Note: To make tamarind water, combine 4oz pulp and 2 cups warm water in a blender. Blend for 1 minute and strain well.
Peel and dice 3 of the bananas and sprinkle with lime juice. Prepare the tamarind water.
Combine all the ingredients (except the 4th banana) in a heavy saucepan and gently simmer for 5 minutes. Correct the seasoning with sugar, lime juice, and cayenne to taste. The chutney should be a little sweet, a little sour, and a little spicy.
Let the chutney cool to room temperature. Peel and dice the 4th banana and stir it in. Refrigerate until ready to serve. Tastes best the first week.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 193
Yield: 4 cups