Banana-tamarind chutney

4 cups

Ingredients

Quantity Ingredient
4 Bananas
Juice of 1 lime
¼ cup Tamarind water * or tamarind pur‚e or balsamic vinegar
2 tablespoons Ginger, minced
1 (to 2) jalape¤o chilies seeded and minced
1 Red bell pepper, cored seeded, cut in 1/2\" dice
1 Green bell pepper, cored seeded, cut in 1/2\" dice
½ cup Light brown sugar or to taste
¾ cup Raisins or currants
2 tablespoons Pecans coarsely chopped
1 teaspoon Ground cumin seeds
1 teaspoon Ground coriander seeds
Salt, black pepper and cayenne pepper

Directions

Note: To make tamarind water, combine 4oz pulp and 2 cups warm water in a blender. Blend for 1 minute and strain well.

Peel and dice 3 of the bananas and sprinkle with lime juice. Prepare the tamarind water.

Combine all the ingredients (except the 4th banana) in a heavy saucepan and gently simmer for 5 minutes. Correct the seasoning with sugar, lime juice, and cayenne to taste. The chutney should be a little sweet, a little sour, and a little spicy.

Let the chutney cool to room temperature. Peel and dice the 4th banana and stir it in. Refrigerate until ready to serve. Tastes best the first week.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 193 Submitted By DIANE LAZARUS On 10-26-95

Related recipes