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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. MethodCombine 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) |
