Ginger-Banana Chutney Recipe

Step 1

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 1/2 cups. Place the onions, bananas, dates, and vinegar in a nonreactive 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.

Things You'll Need

  • 1lb Onions, chopped
  • 6 Ripe bananas, put through a food mill
  • 3/4lb Pitted dates, chopped
  • 1 1/2c Cider vinegar
  • 1/4lb Crystallized ginger, minced
  • 1/2lb Raisins, chopped
  • 2c Fresh or unsweetened canned pineapple juice
  • 1ts Salt
  • 2ts Curry powder

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