Banana-Lemon-Ginger Chutney

Course : Chutney
Serves: 4 - 6
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1 tablespoons peanut oil
1 medium onion -- thinly sliced
1 tablespoons fresh ginger -- minced
4 medium almost ripe bananas -- cut 1 inch thick
1/2 cup brown sugar
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup red wine vinegar
1/4 cup orange juice
1 dash ground mace, ground nutmeg
1 dash ground cloves
1 dash ground cinnamon
1 teaspoon Salt
1 teaspoon Black Pepper, To Taste

Preparation / Directions:

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.

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