Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg Juice and grated zest of 1
4 To 6 over-ripe bananas (see -lemon
-note) 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.

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