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One of my sailing friends, Katrina on 'Laragh', gave me a bottle of this chutney that she had made when she had a plethora of bananas all going ripe at the same time! We ate it with a curry, and it tasted fantastic - I just had to have the recipe! Thanks, Katrina. Makes 6 small bottles. Just reduce the quantities accordingly if you don't want to make so much. Preparation Time: 5 Minutes |
| 30 ripe but still firm bananas | 2 red chillies |
| 3 cups brown vinegar | 1 medium onion |
| 2 cups brown sugar | 2 tblsp ground ginger |
| 1 cup seedless raisins | 1 tblsp salt |
Peel the onion and chop finely. Remove seeds from the chillies and chop finely. Peel and slice the bananas into 1/2 cm rounds.
Combine all ingredients and simmer in an enamel or stainless steel pan for two hours.
Bottle and seal while still hot.
Serve with my Goat Curry and rice.