Recipe Archives->Preserving->Banana Mango Chutney

Banana And Mango Chutney

3/4 cup cider vinegar
3/4 cup firmly packed brown sugar
2 teaspoons Madras curry powder
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground white pepper
1/8 teaspoon ground red pepper
1/4 teaspoon minced garlic
6 medium bananas, sliced, divided
1 jar mango slices, divided
1/4 cup raisins

Combine vinegar, sugar, curry powder, all three peppers, salt,
cinnamon and minced garlic in a 4-quart non-reactive saucepan. Heat
to simmer, stirring, and cook for 1 minute. Peel 4 bananas, slice
and add to saucepan. Add 1 cup diced mangoes. Heat fruit mixture
and simmer, uncovered, 10 minutes, stirring occasionally until
mixture thickens. Slice and add remaining bananas to chutney.  Add
remaining diced mangoes and raisins. Stir to mix well, remove from
heat, cover and let stand 30 minutes. Serve hot or cold with curries
or as a condiment with meat, fish or poultry dishes.

Printable version: banana-mango-chutney.txt.