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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Good with meats and curries and lovely as a gift. Ingredients:
2 1/2 cups vinegar (i use cider) |
6 -7 ripe bananas, chopped |
1 lb onion, chopped |
7 ounces dates, stones removed and chopped |
4 ounces dried prunes, stones removed and chopped |
1 red chili pepper, finely chopped |
1 tablespoon crystallized ginger, finely chopped |
1 coarsely grated carrot |
1 teaspoon ginger powder |
1/2 teaspoon mustard powder |
1 cinnamon stick |
10 ounces brown sugar |
1 teaspoon salt |
2 tablespoons dried shredded coconut |
2 tablespoons dark rum |
Directions:
1. Except for the coconut and the rum put all the other ingredients in a large pan, mix well, put on the stove and bring to the boil, stirring at regular intervals.
2. Leave to simmer for approx 20-25 minutes, dont forget to stir, and then add the coconut and the rum.
3. Cook for another 10 minutes until the chutney has thickened and turned a dark color Remove the cinnamon stick.
4. Put into warm clean jars, seal, and label when cold.
5. Let mature for at least 4 weeks and keep in a cool dark place.
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