Banana Chutney

From Sundays at Moosewood Restaurant (Ethnic and regional recipes from the cooks at the legendary restaurant) by the Moosewood Collective. A hint of cinnamon or allspice is nice in this chutney. Yields 1½ cups.

2 or 3 very ripe bananas (1½ cups mashed)
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon rind
2 pinches ground cloves

Mash the bananas with a fork or potato masher, but not too thoroughly. Leave a few lumps. Place the mashed bananas in a small, non-reactive saucepan. Add the lemon juice, lemon rind, and cloves. Bring the mixture to a boil and then simmer gently, stirring occasionally, for about 15 minutes. Use a heat diffuser if needed to prevent sticking. While simmering, the bananas will slowly heave up into mounds and then spout little puffs of steam, like simmering oatmeal. Pour the chutney into a clean jar, cover, and refrigerate. It will keep in the refrigerator for a couple of weeks.

RECIPES FROM THE
MISSION COMMITTEE
WEST AFRICAN LENTEN MEAL

Held March 21, 2004

White Bean, Spinach and Groundnut Sauce

Groundnut Stew

Abidjan Cabbage Salad

Johnnycakes (Journeycakes)

Banana Chutney