Banana Chutney

By Snook

Ingredients

• 1 Tbs. canola oil
• 1 large yellow onion, chopped
• 1 Tbs. finely grated fresh ginger
• 2 tsp. finely grated garlic
• 1/2 tsp. curry powder
• 1/2 tsp. cumin seed
• 1/2 tsp. yellow mustard seed
• 1 small red Thai chile, seeded and finely chopped
• Kosher salt
• 3/4 cup unsweetened pineapple juice
• 1/4 cup dark raisins
• 1/4 cup slivered almonds
• 2 large ripe bananas, cut into 1/2-inch-thick rounds
• 1/4 cup fresh cilantro leaves

Preparation

Step 1

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.