Tamarind Banana Chutney - cooking recipe

Ingredients

2 1/2 kg bananas, chopped (or 2.5 kilos mixed fruit such as bananas, starfruit & papaya)
1 - 1 1/2 cup tamarind pulp
500 g onions, chopped
2 cloves crushed garlic
1 tablespoon grated ginger
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon dry crushed red pepper (to taste)
4 cups white sugar
3 cups white wine vinegar

Preparation

Combine all ingredients in heavy bottomed, non-aluminium saucepan pan, stir well.
Boil gently, stirring often, for 2 hours till thick and jam-like.
Take special care towards the final stages to ensure that chutney does not stick and burn.
Pack in sterlisized jars, seal while hot.
Refrigerate after opening.