|
Ingredients
|
Quantity
|
|
Onions – chopped
|
1 pound
|
|
Ripe bananas – put through a food mill
|
6
|
|
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
|
|
|
Salt
|
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.
