Banana Condiment Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
4: To 6 over-ripe bananas, see note
Juice and grated zest of 1 lemon,
1/4 cup: Sugar, optional
Directions:
This chutney, from neighboring Zaire, goes well with curries. From
"The Africa News Cookbook".
Peel and coarsely mash the bananas. Combine in a medium saucepan with
the lemon juice, zest and sugar, if desired. Cook, stirring
frequently, for 10 to 15 minutes, or until thick. Keeps up to 2 weeks
in a covered container in the refrigerator.
For a more complex chutney, cinnamon, cloves and raisins may be added
before cooking.
Note: Ripen bananas in the refrigerator until they are dark brown and
soft.
Yields 1 cup.
PER TABLESPOON: 25 calories, 0 g protein, 7 g carbohydrate, 0 g fat,
0 mg cholesterol, 0 mg sodium, 0 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle,
8/18/93.
Source from luhu.jp
"The Africa News Cookbook".
Peel and coarsely mash the bananas. Combine in a medium saucepan with
the lemon juice, zest and sugar, if desired. Cook, stirring
frequently, for 10 to 15 minutes, or until thick. Keeps up to 2 weeks
in a covered container in the refrigerator.
For a more complex chutney, cinnamon, cloves and raisins may be added
before cooking.
Note: Ripen bananas in the refrigerator until they are dark brown and
soft.
Yields 1 cup.
PER TABLESPOON: 25 calories, 0 g protein, 7 g carbohydrate, 0 g fat,
0 mg cholesterol, 0 mg sodium, 0 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle,
8/18/93.
Source from luhu.jp