Ginger-Banana Chutney

450 g onions, chopped

6 ripe bananas, put through a food mill

350 g pitted dates, chopped

1 ½ cups cider vinegar

110 g crystallized ginger, minced

225 g raisins, chopped

2 cups unsweetened pineapple juice

1 tsp salt

2 tsp curry powder

1

Place the onions, bananas, dates, and vinegar in a nonreactive saucepan. Stir them to mix well and cook over low heat for 20 minutes.

2

Add the remaining ingredients and stir to make sure they are well combined. Continue to cook until the chutney has a jamlike consistency.

3

Remove from the heat and place in sterilized jars.

Serving size: Entire recipe

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

Nutrition information calculated from recipe ingredients.