Banana And Mango Chutney

1

Combine vinegar, sugar, curry powder, all three peppers, salt, cinnamon and minced garlic in a 4 litre non-reactive saucepan. Heat to simmer, stirring, and cook for 1 minute.

2

Peel 4 bananas, slice and add to saucepan. Add 1 cup diced mangos. Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.

3

Slice and add remaining bananas to chutney. Add remaining diced mangos and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes.

4

Serve hot or cold with curries or as a condiment with meat, fish or poultry dishes.

Serving size: ¼ of the recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.