This is a great chutney. It's simple to make and goes well with any cold meats, grilled chops, curries or grilled chicken. It has no flour or gluten containing ingredients. Great for a gift. If you like chillies you can add a chopped fresh chilli
This is an unusual chutney and all the better for it. Ideal with all curries, cold meats and cheeses. Make and store for two months before eating, that way the flavour develops. Has a long shelf life, if you haven't eaten it.
Not your usual chutney. This recipe comes from Rarotonga (Cook Islands) and sourced from www.tamarindhouse.co.uk. You can also mix up the fruit combination with papaya, star friut and bananas.
Tamarind is sold in blocks in Asian markets. Try and find one without the stones. You can also find tamarind pulp in containers usually with the Thai ingredients.
Not quite sure on the final quantity.
This simple banana condiment is simply delicious: Its fullness of flavor is dependent upon very ripe bananas that are soft and sweet with dark brown or black skins. If you must use slightly green or just ripe bananas, add a little sugar. A hint of cinnamon or allspice is also nice in this chutney.
Serve banana chutney with curries or Tofu Bobotie, a welcome complement to fiery West African dishes, or spread on toast for breakfast.
I didn't know what to call this so I called it Black Bean Salsa. This is a VERY good salsa and SO easy to make. It makes A LOT of it as well. So it's good for cookouts and dinners. My mom got this recipe from a friend and we made this together that night. It was mandatory that we got to the grocery store to get the ingredients for this. I absolutely loved it! I also find that it's very healthy and high in fiber. I enjoy my salsa with some WOW tortilla chips. . . or even on an egg omelette. My mom and I nearly ate half of it before we even chilled it. Or you can put it this way.. . we went through a whole bag of tortilla chips. lol. Enjoy! (I do not know how many servings this makes, all I know is that it makes a WHOLE lot of salsa. And the prep time is estimated)
This is a wonderful use for all your tomatoes and basil from the garden, perfect to have on hand for a last minute appetizer. I used half plum and half lemon boy tomatoes from my garden. I tripled the recipe without a problem. From "Put a Lid on It" by Topp and Howard.