| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ethnic, Relishes | 6 | Servings | ||
INGREDIENTS
| Stephen Ceideburg | ||
| 4 | To 6 over-ripe bananas (see note) | |
| Juice and grated zest of 1 lemon | ||
| 1/4 | c | Sugar (optional) |
INSTRUCTIONS
This chutney, from neighboring Zaire, goes well with curries. From "The Africa News Cookbook". Peel and coarsely mash the bananas. Combine in a medium saucepan with the lemon juice, zest and sugar, if desired. Cook, stirring frequently, for 10 to 15 minutes, or until thick. Keeps up to 2 weeks in a covered container in the refrigerator. For a more complex chutney, cinnamon, cloves and raisins may be added before cooking. Note: Ripen bananas in the refrigerator until they are dark brown and soft. Yields 1 cup. PER TABLESPOON: 25 calories, 0 g protein, 7 g carbohydrate, 0 g fat, 0 mg cholesterol, 0 mg sodium, 0 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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