6 Bananas, peeled and sliced
4 Medium onions, chopped
225 g (8 oz) 1 1/3 cups Dates, stoned (pitted) and chopped
300 ml (10 fl oz) 1 1/4 cups Vinegar
1/2 tsp Ground coriander
1/4 tsp Turmeric
1/4 tsp Ground cumin
1/4 tsp Ground ginger
125 g (4 oz) Crystallized (candied) ginger, chopped
1/2 tsp Salt
250 ml (8 fl oz) 1 cup Black treacle or molasses
4 Medium onions, chopped
225 g (8 oz) 1 1/3 cups Dates, stoned (pitted) and chopped
300 ml (10 fl oz) 1 1/4 cups Vinegar
1/2 tsp Ground coriander
1/4 tsp Turmeric
1/4 tsp Ground cumin
1/4 tsp Ground ginger
125 g (4 oz) Crystallized (candied) ginger, chopped
1/2 tsp Salt
250 ml (8 fl oz) 1 cup Black treacle or molasses
method
1. Put the bananas, onions, dates and vinegar into a saucepan and cook for 15 minutes, stirring occasionally, or until the onions are cooked. Remove from the heat and mash to a pulp. Alternatively, put the mixture into a blender and blend to a puree.
2. Stir in the coriander, turmeric, cumin, ground ginger, crystallized (candied) ginger, salt and treacle or molasses and return the mixture to moderate heat. Cook for 15 to 20 minutes, stirring occasionally with a wooden spoon, or until the mixture is a rich brown colour.
3. Remove from the heat and spoon the chutney into clean, warmed jam or preserving jars. Cover with vinegar-resistant paper, cover, label and store in a cool, dry place until you wish to use.
2. Stir in the coriander, turmeric, cumin, ground ginger, crystallized (candied) ginger, salt and treacle or molasses and return the mixture to moderate heat. Cook for 15 to 20 minutes, stirring occasionally with a wooden spoon, or until the mixture is a rich brown colour.
3. Remove from the heat and spoon the chutney into clean, warmed jam or preserving jars. Cover with vinegar-resistant paper, cover, label and store in a cool, dry place until you wish to use.
serving amount
about 1 1/2 kg (3 pounds)
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