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Banana Ginger Chutney

12 Ripe bananas (about 3 lbs.)
2 lb Bermuda onions
2 c Pitted dates (1 lb.)
2/3 c Molasses
1 c Water
1/2 ts Ground ginger
2 c Cider vinegar
1 ts Ground allspice
1 ts Salt

Peel and cut the bananas and onions into small pieces; chop the dates into small pieces. Combine the bananas, onions and dates with the remaining ingredients, mixing well. Turn mixture into a stone casserole or crock and cook this mixture, uncovered, in a 325F. oven until it is a rich brown in color, about 1 hour. Ladle into hot sterilized jars and seal immediately.

This may be used with meats or with sour cream in crepes.

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