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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Ingredients:
450 g bananas |
225 g dried dates |
50 g crystallized ginger |
450 ml white wine vinegar |
lime, juice and zest of |
1 finely grated orange, juice and zest of |
225 g sultanas |
275 g brown sugar |
2 teaspoons salt |
2 teaspoons curry powder |
Directions:
1. Peel bananas and chop into small pieces.
2. Stone and chop the dates and chop the ginger.
3. Put all the prepared ingredients in a pot with the vinegar, lime and orange zest and juice, and bring to a boil.
4. Lower the heat and simmer, stirring occasionally with a wooden spoon for 30 minutes.
5. Add the remaining ingredients and stir ober a low heat until the sugar has completely dissolved.
6. Return to the boil and simmer, stirring frequently for a further 10-15 minutes, or until the chutney has reduced and thickened.
7. Spoon the chutney into warmed sterilixed jars to within 3 mm of the top.
8. Seal the jars and label.
9. Store in a cool dark place for 1-2 months before using to allow the flavours to develop.
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