| 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
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