Serves: 10
Total Calories: 193

2 tablespoons vegetable oil
1 cup minced red onion
3 small ripe bananas, peeled and cut into small pieces
1 cup pitted dates, coarsely diced
1/2 cup cider vinegar
1 cup pineapple juice
2/3 cup raisins
2 tablespoons finely chopped (crystallized) candied ginger
1 teaspoon Madras curry powder
1/2 teaspoon kosher salt

TO MAKE THE CHUTNEY: In a large saucepan over medium-high heat, warm the oil and cook the onion, stirring occasionally, until softened and translucent, 4 to 5 minutes. Add the bananas, dates, and vinegar mix well. Bring the mixture to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add the remaining chutney ingredients and cook 5 to 10 minutes more or until the mixture has the consistency of marmalade. Remove from the heat. Cover and refrigerate until ready to use, up to one week.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 10
Total Calories: 193
Calories from Fat: 24

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