• 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

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.

The chutney will keep, covered and refrigerated, about 2 weeks.

From: Salsas, Sambals, Chutneys, & Chowchows by Chris Schlesinger and John Willoughby (c)1993 by William Morrow.

SEARCH FOR MORE RECIPES   Web    GMA Recipes

Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes.