Free Recipies from Sue Carruthers
Tamarind Banana Chutney PDF Print E-mail
Written by Sue Carruthers   
Monday, 14 September 2009 23:33

2.5 kilo bananas, chopped

(or 2.5 kilos mixed fruit such as bananas, starfruit & papaya)

1 to 1 1/2 cups tamarind pulp**

500g. onions, chopped

2 cloves crushed garlic

1 tablespoon grated ginger

2 level teaspoons salt

1 teaspoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon crushed chilli, more or less to taste

4 cups white sugar

3 cups white wine vinegar

**Soak 1/2 a 400g. block compressed tamarind  in 2 1/2 - 3 cups boiling water till tamarind is soft, pass through a sieve to extract pulp.

Method

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.

 

(**block tamarind is available from most oriental markets and supermarkets)

 

 

Last Updated on Friday, 25 September 2009 22:59
 
Tamarind Banana Bread PDF Print E-mail
Written by Sue Carruthers   
Monday, 14 September 2009 23:27

(This  delicious recipe is much lower in fat than most banana bread recipes)

 Ingredients

 3/4 cup sugar

1/4 cup butter

3 medium ripe bananas, mashed

1/4 cup water

2 eggs

 1 3/4 cup flour

1/2 teaspoon baking soda

1 teaspoon baking power

1/2 teaspoon salt

 1/2 cup chopped walnuts, pecans or cashews (optional)

Method

Preheat oven to 175C.  Spray a medium (24cm long, 6cm. deep) loaf pan with non-stick spray.

In a medium bowl, beat the sugar and butter till smooth and creamy, beat in the eggs, water and bananas till smooth.

In a separate bowl, sift together flour, baking soda, baking powder and salt

Gently fold into sugar/banana mixture until well-blended - do not over-mix.  Stir in nuts if using.

Bake at 175C for 50-60 minutes, until top is firm to the touch and golden brown.

Allow bread to cool for 10 minutes before turning out onto a wire rack.

Recipe can be easily doubled to make two loaves and one loaf frozen.

 

 

Last Updated on Friday, 25 September 2009 22:54