Banana Condiment
- Stephen Ceideburg
- 4 To 6 over-ripe bananas (see
- -note)
- Juice and grated zest of 1
- -lemon
- 1/4 c Sugar (optional)
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.
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.
