Shanna's
Ginger Banana Chutney
1 lb Onions, chopped
6 Ripe bananas, put through a food mill
3/4 lb Pitted dates, chopped
1 1/2 c Cider vinegar
1/4 lb Crystallized ginger, minced
1/2 lb Raisins, chopped
2 c Fresh or unsweetened canned
Pineapple juice
1 ts Salt
2 ts Curry powder
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 nonreactive
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 jamlike 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.
What we think, or what we know, or what we believe, is in the
end, of little consequence. The only thing of consequence is what we do.