Banana-tamarind Chutney Recipe
Yield: 4 cupsRecipe by luhu.jp
Ingredients:
4: Bananas,
-seeded, cut in 1/2" dice
Juice of 1 lime,
1/2 cup: Light brown sugar,
1/4 cup: Tamarind water *,
-or to taste,
-or tamarind pure,
3/4 cup: Raisins or currants,
-or balsamic vinegar,
2 tbsp: Pecans,
2 tbsp: Ginger, minced
-coarsely chopped,
1: , (to 2) jalape o chilies
1 tsp: Ground cumin seeds,
-seeded and minced,
1 tsp: Ground coriander seeds,
1: Red bell pepper, cored
Salt, black pepper
-seeded, cut in 1/2" dice
-and cayenne pepper,
1: Green bell pepper, cored
Directions:
Note: To make tamarind water, combine 4oz pulp and 2 cups warm water
in a blender. Blend for 1 minute and strain well.
Peel and dice 3 of the bananas and sprinkle with lime juice. Prepare
the tamarind water.
Combine all the ingredients (except the 4th banana) in a heavy
saucepan and gently simmer for 5 minutes. Correct the seasoning with
sugar, lime juice, and cayenne to taste. The chutney should be a
little sweet, a little sour, and a little spicy.
Let the chutney cool to room temperature. Peel and dice the 4th
banana and stir it in. Refrigerate until ready to serve. Tastes best
the first week.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
193 Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp
in a blender. Blend for 1 minute and strain well.
Peel and dice 3 of the bananas and sprinkle with lime juice. Prepare
the tamarind water.
Combine all the ingredients (except the 4th banana) in a heavy
saucepan and gently simmer for 5 minutes. Correct the seasoning with
sugar, lime juice, and cayenne to taste. The chutney should be a
little sweet, a little sour, and a little spicy.
Let the chutney cool to room temperature. Peel and dice the 4th
banana and stir it in. Refrigerate until ready to serve. Tastes best
the first week.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
193 Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp