Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         onions -- chopped
   6                    ripe bananas -- put through a
                        food mill
     3/4  pound         pitted dates -- chopped
   1 1/2  cups          cider vinegar
     1/4  pound         crystallized ginger -- minced
     1/2  pound         raisins -- chopped
   2      cups          fresh or unsweetened canned
                        pineapple juice
   1      teaspoon      salt
   2      teaspoons     curry powder

Preparation:

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 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.