Banana-lemon-ginger Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Gma2 | 1 | Servings | |
INGREDIENTS
| 1 | T | Peanut oil |
| 1 | Onion, thinly sliced | |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 671
Calories From Fat: 125
Total Fat: 14.3g
Cholesterol: 0mg
Sodium: 46mg
Potassium: 732.7mg
Carbohydrates: 144.3g
Fiber: 8.5g
Sugar: 118.8g
Protein: 3.7g