Banana Ginger Chutney
condiment, fruits, indian, pickles
12 ripe bananas (about 3 lbs.)
2 lb bermuda onions
2 cup pitted dates (1 lb.)
2/3 cup molasses
1 cup water
1/2 teaspoon ground ginger
2 cup cider vinegar
1 teaspoon ground allspice
1 teaspoon salt
Peel and cut the bananas and onions into small pieces; chop the dates into small pieces. Combine the bananas, onions and dates with the remaining ingredients, mixing well. Turn mixture into a stone casserole or crock and cook this mixture, uncovered, in a 325F. oven until it is a rich brown in color, about 1 hour. Ladle into hot sterilized jars and seal immediately.
This may be used with meats or with sour cream in crepes.
Submitted by John Hartman Indianapolis, IN 1996
From: John Hartman Date: 11 Dec 96 National Cooking Echo Ä
Yield: 11 1/2 pints