Banana and coconut relish | Women's Weekly Food

Ingredients

• 1 tablespoon black mustard seeds
• 1/4 cup (60ml) white vinegar
• 1 1/2 cup (105g) shredded coconut
• 1 cup (250ml) water
• 3/4 cup (180ml) white vinegar, extra
• 1 1/4 cup (310ml) vegetable oil
• 1 brown onion (80g), chopped finely
• 2 clove garlic, crushed
• 3 teaspoon grated fresh ginger
• 12 fresh red thai chillies, seeded, chopped finely
• 2 teaspoon chilli powder
• 1 tablespoon ground cumin
• 2 tablespoon ground turmeric
• 2 tomatoes (260g), chopped coarsely
• 6 medium_piece ripe bananas (1.2kg), chopped coarsely
• 3/4 cup (150g) firmly packed brown sugar
• 3 teaspoon coarse cooking salt
• 1 tablespoon lime juice
• 1/4 cup chopped fresh coriander leaves