Banana-raisin chutney

Ingredients for 1 servings:

• 12 bananas (condition doesn’t matter, use ripe ones)
• 6 onions (approx. 750g)
• 2 cloves garlic, peeled, crushed with salt
• 1 tsp salt (use for garlic cloves)
• 1 orange(s), zest grated and juice squeezed
• 500 g raisins
• 1 ½ tbsp cumin, ground
• 1 ½ tbsp cardamom, ground
• 2 tsp coriander, ground
• 1 tsp cayenne pepper, ground
• 600 ml vinegar (white wine vinegar)
• 500 g brown sugar, if desired

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

sweet and spicy

NOTE: I usually make this recipe with extra sugar, max. 500g, which gives it a great consistency. This depends on the ripeness of the bananas and personal taste. Peel the bananas, peel the onions, and chop both. Place everything in a large pot and bring to a simmer. Watch carefully; depending on the ripeness of the bananas, it may burn. Otherwise, add more sugar or vinegar (taste it!). Simmer for about 45 minutes, until the mixture is thick and creamy. Pour into freshly washed/sterilized jars and immediately seal with screw lids. This makes about 5 jars of 500g each, although I always fill them into small jars with screw lids. Let stand for two weeks before using.