BANANA CHUTNEY RECIPE
4 medium onions
1 cup chopped dates
1 1/2 cups vinegar
1/2 cup chopped crystallised ginger
1 teaspoon salt
1 teaspoon curry powder
1 cup raisins
1/3 cup sugar
2 cups water
Finely chop the onions and mash the bananas. Place in a large saucepan with the dates and vinegar. Simmer, stirring occasionally, for 20 minutes.
Add the ginger, salt, curry powder, raisins, sugar and water. Cook very gently stirring often, for about 40 minutes, until thick.
Spoon into hot, clean jars and seal.
This recipe is sourced from Digby Law’s pickle & chutney cookbook