| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Gma2 | 1 | servings | |
INGREDIENTS
| 1 | tb | Peanut oil |
| 1 | Onion; thinly sliced | |
| 1 | tb | 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 |
| 1 | pn | Ground mace; ground nutmeg, |
| ; ground cloves, and | ||
| ; ground cinnamon | ||
| Salt and freshly cracked black pepper to | ||
| ; taste |
INSTRUCTIONS
In a large saute' pan, heat the peanut oil over high heat until hot but not smoking. Add the onion slices and saute', stirring occasionally, until translucent, about 5 to 6 minutes. 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. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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