| 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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