Food Finds : Bananas and Banana Chutneys

Bananas are supposed to be kept outside in the air. In Gourmet magazine, (7/2009), there was a small article about bananas. I know bananas don’t go in refrigerators. But do you know why? Their skin (not necessarily their fruit) breaks down and turns dark brown in 24 hours as the cold air damages the tissue peel . The tissue then release browning enzymes which actually work more slowly in the cold. So if the bananas are already ripe , you can then place them in the refrigerator.
Chutney recipes are akin to Mexican salsas. These condiments come with fruit, vegetable, and other foods of all types. One usual one is banana chutneys that I ran across while researching bananas. Give one or both of these a try with beef, chicken or fish.

www.africhef.com/Banana-Chutney-Recipe.html
B a n a n a C h u t n e y

B a n a n a s , i n c o m m o n w i t h m a n y o t h e r f r u i t s c a n b e u s e d f o r m a k i n g c h u t n e y .

T h i s S o u t h A f r i c a n r e c i p e f o r B a n a n a C h u t n e y i s e a s y t o p r e p a r e a n d t h e r e s u l t a n t c h u t n e y i s w e l l w o r t h t h e s l i g h t e f f o r t r e q u i r e d .

C H U T N E Y R E C I P E I N G R E D I E N T S

3 0 b a n a n a s
3 c u p s b r o w n v i n e g a r
2 c u p s b r o w n s u g a r
1 c u p s e e d l e s s r a i s i n s
2 r e d c h i l i e s
1 o n i o n ( m e d i u m )
2 t b s p g r o u n d g i n g e r
1 t b s p s a l t

T o m a k e t h e B A N A N A C H U T N E Y

P e e l t h e o n i o n a n d c h o p f i n e l y .
R e m o v e t h e s e e d s f r o m t h e c h i l i e s a n d c h o p f i n e l y .
P e e l a n d s l i c e t h e b a n a n a s , a b o u t º i n c h ( 1 / 2 c m ) r o u n d s .
C o m b i n e a l l t h e i n g r e d i e n t s a n d s i m m e r i n a s t a i n l e s s s t e e l o r e n a m e l s a u c e p a n f o r 2 h o u r s , u n t i l t h e m i x t u r e r e a c h e s t h e d e s i r e d c o n s i s t e n c y .
B o t t l e a n d s e a l w h i l s t t h e B a n a n a C h u t n e y m i x t u r e i s s t i l l h o t .

B a n a n a c h u t n e y h a s a n u n u s u a l f l a v o r a n d i s a g r e a t a c c o m p a n i m e n t f o r l i g h t c u r r i e s a n d b r e d i e s .
A l s o y o u c a n t r y i t a s a s p r e a d o n b u t t e r e d b r e a d , T h e u n u s u a l f l a v o r m a k e s t h i s a g r e a t t a s t e t r e a t

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www.indianfoodforever.com/chutney/banana-chutney.html
BANANA CHUTNEY RECIPE


Ingredients:


6 Bananas (Kela), ripe
3/4 cup Vinegar (Sirka)
3 teaspoons Salt (Namak)
1/8 teaspoon of Cinnamon (Dalchini) powder
2 ground Cloves (Lavang)
2 big cardamoms (Elaichi Moti)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 1/2 cups of Sugar (Cheeni)
4 teaspoons Raisins (Kishmish)
4 teaspoons blanched Almond (Badam)

How to make banana chutney:

* Peel and chop bananas.
* Cook with vinegar to a pulp and then stir in sugar until it dissolves.
* Remove from the fire, raisins, almonds (slit into halves), salt, chili powder and ground spices.
* Cool, stir and pour into clean jars and cork tightly.
* Serve after 2 days.