Caribbean dates banana chutney. The burner to fish, cheese, tofu and chops.

C Hutneys are not necessarily the darlings of the amateur food cracker. No, you really can not say that they are devotedly throwing the lens at the neck. Various ingredients in more or less large pieces simmer for a quarter of an hour with vinegar, sugar and spices and get a neatly unfotogenic chutney consistency. That's the way it looks.

But the taste - huh! He makes up for everything. Promised! The combination of bananas and dates with ginger, chili, onions, garlic and a dash of lime dance on the tongue. A bit sweet, spicy and a touch sour - this is definitely addictive. Try the whole with a strong cheese, on fried fish, with fried or fried tofu and rice or (hammer!) On a thick grilled (organic) pork chop. You will love it. I'm sure.

I like chutneys coarser so you can still taste the different ingredients. But if you like it more spreadable, just keep the blender - but really only briefly, because the whole should not be puree.

Here comes the recipe for a jar "Caribbean Date Banana Chutney":

Ingredients
1 large onion, peeled & roughly chopped
1 tablespoon of peanut oil (or other neutral)
3 garlic cloves, chopped
1 coated teaspoon ground ginger
2 red chili peppers, seeded & chopped
Juice 1 lime
50 ml apple juice (direct juice )
50 ml cider or red wine vinegar
12 dates, gutted & quartered
2 solid bananas, peeled in slices
40 g brown sugar
1 pinch of salt
possibly Lime bowl for decoration
Here's how it works:
The oil in a small pot Heat and fry the onion in medium until soft and golden brown. Add garlic, ginger and chillies and simmer for 2 minutes. Then add lime juice, apple juice, vinegar, 1 1/2 bananas and dates, stir and simmer for 10 minutes on a low flame. Stir in the sugar, salt and the remaining bananas and simmer for a further 5 minutes until the sugar has dissolved.
Finally, season with a little vinegar or sugar.

The chutney is supposed to strike a strong balance between sweet and sour

To serve, I rubbed some lime peel over it.

Storage: The very hot chutney either up to Fill the edge into a twist-off glass and immediately turn it upside down until it forms a vacuum (keep it in the fridge for 2-3 weeks). Or fill in a normal container and consume within 3-4 days.