Banana Chutney from The Complete Book of Home Preserving by Mary Norwak
Use syrup from any canned fruit, or a mixture of varieties. Peel the bananas and cut into small pieces. Chop the dates and put into a pan with the bananas. Add the grated lemon rind and juice with ...
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Ingredients
- 1 lemon
- 8 oz/225g stoned dates
- 2lb/1 kg ripe bananas
- ½ pint/250 ml syrup from canned fruit
- 8 oz/225g Demerara sugar
- 8 oz/225g seedless raisins
- ¾ pint/375 ml vinegar
- 4 teaspoons curry powder
- 2 teaspoons salt
- 4 oz/100g crystallized ginger
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