Ginger-Banana Chutney - cooking recipe

Ingredients

1 lb onion, chopped
6 ripe bananas, put through a food mill
3/4 lb pitted dates, chopped
1 1/2 cups cider vinegar
1/4 lb crystallized ginger, minced
1/2 lb raisins, chopped
2 cups fresh pineapple juice or 2 cups canned unsweetened pineapple juice
1 teaspoon salt
2 teaspoons curry powder

Preparation

Place 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 jam-like 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.