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Ginger-Banana Chutney


Onions – chopped
1 pound
Ripe bananas – put through a food mill
Pitted dated – chopped
¾ pound
Cider vinegar
1 ½ cups
Crystallizer ginger – minced
¼ pound
Raisins – chopped
½ pound
Fresh or unsweetened canned
2 cups
Pineapple juice

1 tsp
Curry powder
2 tsp

Most people think of Trinidad, Guyana, and Martinique when they think of East Indian influences on Caribbean cooking. Jamaica, however, has had its share of that influence as well, as proved by this chutney that is prepared from bananas and ginger. Makes about 3 ½ cups. Place the onions, bananas, dates, and vinegar in a non-reactive 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 jam like 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.