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Ginger-banana Chutney

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      Title: GINGER-BANANA CHUTNEY
 Categories: Relishes, Jams
      Yield: 4 Servings
 
      1 lb Onions, chopped
      6    Ripe bananas, put through a
           Food mill
    3/4 lb Pitted dates, chopped
  1 1/2 c  Cider vinegar
    1/4 lb Crystallized ginger, minced
    1/2 lb Raisins, chopped
      2 c  Fresh or unsweetened canned
           Pineapple juice
      1 ts Salt
      2 ts 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 1/2 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.
 
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