Tamarind Banana Chutney

A taste of The Cook Islands, taken from www.tamarind.co.ck and posted for ZWT7

• Ready In: 2 hrs 5 mins
• Yields: 4 jars

Ingredients

• 2 1⁄2 kg bananas, chopped (or 2.5 kilos mixed fruit such as bananas, starfruit & papaya)
• 1 -1 1⁄2 cup tamarind pulp
• 500  g onions, chopped
• 2  cloves crushed garlic
• 1  tablespoon  grated ginger
• 2  teaspoons salt
• 1  teaspoon ground cumin
• 1  teaspoon ground cinnamon
• 1  teaspoon ground cloves
• 1  teaspoon dry crushed red pepper (to taste)
• 4  cups white sugar
• 3  cups white wine vinegar

Directions

1. Combine all ingredients in heavy bottomed, non-aluminium saucepan pan, stir well.
2. Boil gently, stirring often, for 2 hours till thick and jam-like.
3. Take special care towards the final stages to ensure that chutney does not stick and burn.
4. Pack in sterlisized jars, seal while hot.
5. Refrigerate after opening.