Title: Banana-Lemon-Ginger Chutney
Categories: Salsa Chutney Blank
Yield: 1 Servings

1	tb	Peanut oil
1		Onion, thinly sliced
1	tb	Fresh ginger, minced
4		Almost ripe bananas, cut 1 inch thick
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	Each of ground mace, ground nutmeg
		Ground cloves, ground cinnamon
		Salt and freshly cracked black pepper, to
		Aste
		Taste

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 5-6 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 10-15 minutes. Makes about 3 cups. This chutney will keep, covered and refrigerated, about 2 weeks.

NOTES : Malay-speaking people brought to Africa as slaves brought their relishes and chutneys with them. Later, Indian immigrants to South and East Africa added their versions to the repertoire. As always, local ingredients and cooking traditions brought changes to the original recipes, and a whole range of new chutneys were created. This chutney, in the East African tradition, features the bananas and aromatic spices central to to cooking of that region. It is best to use bananas that are just sligtly underripe, since they keep their shape better. But don't use really green ones, or you will end up with a bitter, chalky chutney. This is particularly good with roasted or grilled game, such as duck, rabbit, or quail. Recipe by: Chris Schlesinger & John Willoughby By The Taillons on Apr 08, 1997

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