|Name:||Banana-Lemon-Ginger Chutney||Contributor:||Brett Parker|
|Key words:||fruit chutney||Category:||Sauces|
|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.
|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.
|Notes:||The chutney will keep, covered and refrigerated, about 2 weeks.|