Recipes: Indian Style Banana Chilli Chutney
2 cups honey vinegar / cider vinegar
8 ripe bananas, chopped
1.5 onions, chopped
8 ounces dates, stones removed and chopped
3 red birds-eye chilli peppers, finely chopped
(for heat lovers, try a chopped habanero / manzano / rocoto pepper)
2 tablespoon fresh ginger, finely chopped
1/2 coarsely grated carrot
1 teaspoon ginger powder
2 tsp turmeric
1 clove garlic, crushed
1/2 teaspoon brown mustard seeds
1 cinnamon stick
1tsp chilli powder
6oz palm sugar
4oz brown unrefined sugar
1 teaspoon salt
3 tablespoons dessicated coconut
Add all ingredients other than the dessicated coconut into a thick based pan or jam pan. Heat to a simmering point and stir regularly for 20 - 30 minutes.
Add the coconut and continue to simmer for another 10 - 20 minutes until the consistency becomes thick, rather than runny.
Remove the cinnamon stick and pour the mixture into sterilised containers. Store in a cool place or extend life buy refrigerating.
Thursday 12th of July 2012