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| Name: | Banana-Lemon-Ginger Chutney | Contributor: | Brett Parker |
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| Description: | Banana-Lemon-Ginger Chutney | Posted: | 2001-08-07 |
| Key words: | fruit chutney | Category: | Sauces |
| ID: | 241 | Updated: | 2005-11-26 00:48:49 |
| Ingredients: | 1 Tbsp peanut oil
1 onion, thinly sliced 1 Tbsp minced fresh ginger 4 almost ripe bananas, cut into 1-inch thick rounds 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 pinch each of ground mace, ground nutmeg, ground cloves, and ground cinnamon salt and freshly cracked black pepper to taste. |
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| Preparation: | 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 to 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 to 15 minutes. |
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| Notes: | The chutney will keep, covered and refrigerated, about 2 weeks. | ||
| Equipment: | |||