Banana Condiment

Ingredients

1 stephen ceideburg 4 to 6 over-ripe bananas (see note) 1 juice and grated zest of 1 lemon 1/4 cup sugar (optional)	Advertisements

Preparation
 
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.

 

 
Servings:
6

 

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