Banana Chutney

Banana Chutney

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tbs. canola oil

  • 1

    large yellow onion, chopped

  • 1

    Tbs. finely grated fresh ginger

  • 2

    tsp. finely grated garlic

  • ½

    tsp. curry powder

  • ½

    tsp. cumin seed

  • ½

    tsp. yellow mustard seed

  • 1

    small red Thai chile, seeded and finely chopped

  • Kosher salt

  • ¾

    cup unsweetened pineapple juice

  • ¼

    cup dark raisins

  • ¼

    cup slivered almonds

  • 2

    large ripe bananas, cut into ½-inch-thick rounds

  • ¼

    cup fresh cilantro leaves

Directions

In a 4-quart saucepan, heat the oil over medium heat until shimmering hot. Add the onion and cook, stirring occasionally, until lightly browned on the edges, about 7 minutes. Add the ginger, garlic, curry powder, cumin seed, mustard seed, chile, and 1 tsp. salt. Cook, stirring constantly, until the spices are fragrant and slightly darker, about 1 minute. Add 1/4 cup water and the pineapple juice, raisins, and almonds; cook until the liquid is reduced by almost half and the raisins have softened, about 5 minutes. Stir in the bananas and remove from the heat. Serve warm, topped with the cilantro.


Nutrition

Facebook Conversations