Ginger-Banana Chutney

Course : Chutney
Serves: 4
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1 pound onions -- chopped
6 medium 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 / Directions:

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.

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