Banana-Lemon-Ginger Chutney
condiment, indian, relishes, salsa
1 tablespoon peanut oil
1 onion -- thinly sliced
1 tablespoon fresh ginger -- minced
4 almost ripe bananas -- cut 1
1 inch thick
1/2 cup brown sugar
1/4 cup fresh lemon juice (about 1
1 lemon)
1/4 cup red wine vinegar
1/4 cup orange juice
1 pinch each of ground mace, ground
1 nutmeg
1 ground cloves, ground
1 cinnamon
1 salt and freshly cracked
1 black pepper -- to
1 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.
Recipe By : Chris Schlesinger & John Willoughby
From: Jeepster4@sprintmail.Com Date: 05 Apr 97 Mastercook Recipes (Mailing List) Ä
Yield: 1 servings