Banana-Pineapple Chutney

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Servings: 3 cups

Ingredients:
1/3 cup 1/4th-inch-diced red onion

1/2 cup, 1/4th-inch-diced red bell pepper

2 tablespoons minced fresh ginger

1/3 cup packed light brown sugar

2 tablespoons granulated sugar

1/8 teaspoon ground allspice

1/4 teaspoon ground cloves

3/4 teaspoon salt

3/4 cup white wine vinegar

2 tablespoons water

2 tablespoons currants

1-1/2 cups peeled and diced ripe fresh pineapple

2 cups (about 2 large) firm underripe bananas, peeled, cut in half lengthwise, then in 1/2-inch chunks

Instructions:
In a heavy, wide, shallow, nonreactive pot, place red onion, bell pepper, ginger, brown sugar, granulated sugar, allspice, cloves, salt, vinegar and water. Bring to a boil over high heat and boil for about 4 minutes until mixture is syrupy and slightly reduced.

Add currants and pineapple, reduce heat to medium and cook for about 1 minute. Gently fold in bananas and cook until the mixture is just thickened, about 2 minutes more. Occasionally stir the mixture gently; do not stir roughly - you want to keep the fruit pieces' integrity. Chutney should be thickened but still slightly juicy. If too dry, add 1 to 2 tablespoons of water.

Remove from the heat and let cool. Refrigerate if not serving right away. Chutney should be slightly warm for serving. Serve with grilled chicken, pork chops or roast, slices of ham, or curries.

[Recipe Source]

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