Banana Chutney
This spicy chutney would work well with any curry. If you like chutney extra hot, add another pickled jalapeño. Covered, this will keep up to one week in the refrigerator.
  • 4 cloves garlic, peeled
  • 2 tablespoons coarsely chopped fresh ginger
  • 2 pickled jalapeño peppers, stems removed
  • 3/4 cup red wine vinegar
  • 1 cup firmly packed light brown sugar
  • 1/2 teaspoon salt
  • 1 medium red onion, cut into 1/2-inch chunks
  • 1-1/2 pounds ripe bananas (about five medium), thickly sliced
  • 1/3 cup raisins

    1. In a blender or food processor, process garlic, ginger, jalapeño pepper, and 1/4 cup of vinegar until smooth.

    2. In a medium saucepan, stir together brown sugar, salt, remaining 1/2 cup vinegar, and garlic mixture. Stir in onion. Bring to a boil over medium heat. Cook 20 minutes or until onion is glossy and tender.

    3. Stir in bananas and raisins and cook 15 minutes or until chutney is thick and bananas have lost their shape.

    Nutritional Information
    Per 1/4 cup: 180 calories, 0.4g total fat, 0.1g saturated fat, 0g monounsaturated fat, 0.1g polyunsaturated fat, 2.1g dietary fiber, 1g protein, 46g carbohydrate, 0mg cholesterol, 156mg sodium.
    Good source of: vitamin B6.

    Date Published: 09/19/2005 > Printer-friendly Version
    2-1/4 cups

    Prep Time