SKY JUICE AND FLYING FISH by JESSICA B. HARRIS

Author:JESSICA B. HARRIS
Language: eng
Format: epub
Publisher: FIRESIDE
Published: 2003-07-15T00:00:00+00:00

JAMAICA

GINGER-BANANA CHUTNEY

Most people think of Trinidad, Guyana, and Martinique when they think of East Indian influences on Caribbean cooking. Jamaica, however, has had its share of that influence as well, as proved by this chutney that is prepared from bananas and ginger.

1 POUND ONIONS, CHOPPED

6 RIPE BANANAS, PUT THROUGH A

FOOD MILL

¾ POUND PITTED DATES,

CHOPPED

1½ CUPS CIDER VINEGAR

¼ POUND CRYSTALLIZED GINGER,

MINCED

½ POUND RAISINS, CHOPPED

2 CUPS FRESH OR UNSWEETENED

CANNED PINEAPPLE JUICE

1 TEASPOON SALT

2 TEASPOONS CURRY POWDER

MAKES ABOUT 3½ CUPS Place the 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 jamlike 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.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.