Recipe - Ginger-Banana Chutney

1 pound Onions, chopped
6 Ripe bananas, put through a
Food mill
Three fourths pound Pitted dates, chopped
1 One half cup Cider vinegar
One fourth pound Crystallized ginger, minced
One half pound Raisins, chopped
2 cup Fresh or unsweetened canned
Pineapple juice
1 teaspoon Salt
2 teaspoon Curry powder

Most people think of Trinidad, Guyana, and Martinique when they think of
East Indian influences on Caribbean cooking. Jamaica, however, has had its
share of that influence as well, as proved by this chutney that is prepared
from bananas and ginger. Makes about 3 One half cups. Place the onions, bananas,
dates, and vinegar in a nonreactive saucepan. Stir them to mix well and
cook over low heat for 20 minutes. Add the remaining ingredients and stir
to make sure they are well combined. Continue to cook until the chutney has
a jamlike consistency. Remove from the heat and place in sterilized jars.
This chutney can accompany cold meats, grilled meats and, of course,
curries. It will keep for 3 weeks in the refrigerator.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini