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Banana Tamarind Chutney
Juice of 1 lime
1/4 c Tamarind water * or tamarind pur‚e or balsamic vinegar
2 tb Ginger, minced
1 (to 2) jalapeno chilies seeded and minced
1 Red bell pepper, cored seeded, cut in 1/2" dice
1 Green bell pepper, cored seeded, cut in 1/2" dice
1/2 c Light brown sugar or to taste
3/4 c Raisins or currants
2 tb Pecans coarsely chopped
1 ts Ground cumin seeds
1 ts Ground coriander seeds
Salt, black pepper and cayenne pepper
Note: To make tamarind water, combine 4oz pulp and 2 cups warm water in a blender. Blend for 1 minute and strain well.
Peel and dice 3 of the bananas and sprinkle with lime juice. Prepare the tamarind water.
Combine all the ingredients (except the 4th banana) in a heavy saucepan and gently simmer for 5 minutes. Correct the seasoning with sugar, lime juice, and cayenne to taste. The chutney should be a little sweet, a little sour, and a little spicy.
Let the chutney cool to room temperature. Peel and dice the 4th banana and stir it in. Refrigerate until ready to serve. Tastes best the first week.
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