Banana Chutney - cooking recipe

Ingredients

450 g bananas
225 g dried dates
50 g crystallized ginger
450 ml white wine vinegar
lime, juice and zest of
1 finely grated orange, juice and zest of
225 g sultanas
275 g brown sugar
2 teaspoons salt
2 teaspoons curry powder

Preparation

Peel bananas and chop into small pieces.
Stone and chop the dates and chop the ginger.
Put all the prepared ingredients in a pot with the vinegar, lime and orange zest and juice, and bring to a boil.
Lower the heat and simmer, stirring occasionally with a wooden spoon for 30 minutes.
Add the remaining ingredients and stir ober a low heat until the sugar has completely dissolved.
Return to the boil and simmer, stirring frequently for a further 10-15 minutes, or until the chutney has reduced and thickened.
Spoon the chutney into warmed sterilixed jars to within 3 mm of the top.
Seal the jars and label.
Store in a cool dark place for 1-2 months before using to allow the flavours to develop.