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Banana Lemon Ginger Chutney
1 tb Peanut oil
1 Onion, thinly sliced
1 tb Fresh ginger, minced
4 Almost ripe bananas, cut 1 inch thick
1/2 c Brown sugar
1/4 c Fresh lemon juice (about 1 lemon)
1/4 c Red wine vinegar
1/4 c Orange juice
1 pn Each of ground mace, ground nutmeg, ground cloves, ground cinnamon
Salt and freshly cracked black pepper, to taste
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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