Banana and Mango Chutney
Recipe type: Dips and Salsas
Serves: 4 cups
  • 3/4 Cup cider vinegar
  • 3/4 Cup firmly packed brown sugar
  • 2 teaspoons madras curry powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground red pepper
  • 1/4 teaspoon minced garlic
  • 6 medium bananas, sliced, divided
  • 1 jar mango slices, divided
  • 1/4 Cup raisins
  1. 1. Combine vinegar, sugar, curry powder, all three peppers, salt, cinnamon and minced garlic in a 4-quart non-reactive saucepan. Heat to simmer, stirring, and cook for 1 minute.
  2. Peel 4 bananas, slice and add to saucepan. Add 1 cup diced mangos. Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.
  3. Slice and add remaining bananas to chutney. Add remaining diced mangos and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes.
  4. Serve hot or cold with curries or as a condiment with meat, fish or poultry dishes.
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