Banana Chutney - cooking recipe

Ingredients

2 1/2 kg bananas, peeled, chopped
200 g dried tamarind, compress
500 g onions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, grated
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon clove, ground
1 teaspoon chili flakes
4 cups white sugar
3 cups white wine vinegar

Preparation

Soak . block compressed tamarind in 2 1/2 - 3 cups boiling water till tamarind is soft, pass through a sieve to extract pulp. You will need 1 to 1 1/2 cups of pulp.
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.