This spicy banana chutney would work well as an accompaniment to simple grilled poultry or pork, or with any curried main dish. If you like chutney extra hot, add a finely chopped canned or bottled jalapeño.
Makes 2¼ cups.
- 4 cloves garlic, peeled
- 2 tablespoons coarsely chopped fresh ginger
- ¾ cup red wine vinegar
- 1 cup packed light brown sugar
- ½ teaspoon salt
- 1 medium red onion, cut into ½-inch chunks
- ½ teaspoon pepper
- 1½ pounds ripe bananas (about 5 medium), thickly sliced
- ⅓ cup raisins
1. In a blender or food processor, process the garlic, ginger, and ¼ cup of the vinegar until smooth.
2. In a medium saucepan, stir together the brown sugar, salt, remaining ½ cup vinegar, and the garlic mixture. Stir in the onion and pepper. Bring to a boil over medium heat. Cook until the onion is glossy and tender, about 20 minutes.
3. Stir in the bananas and raisins, and cook until the chutney is thick and the bananas have lost their shape, about 15 minutes. Cool to room temperature. Store the chutney in the refrigerator.
Nutrition per 3 tablespoons: 130 calories, 0g total fat (0g saturated), 2g dietary fiber, 34g carbohydrate, 1g protein, 110mg sodium.
A good source of: potassium, vitamin B6.