Recipes

Appetizers Beans & Legumes Beverages Breads Desserts & Sweets Fish & Shellfish Meat Miscellaneous Pasta Poultry Rice & Grains Salads & Dressings Sauces & Relishes Slow Cooker (Crockpot) Soups & Stews Vegetables

Please donate now to pay our monthly server fees: [More Info]

Community Menu

Community Home Message Board Board Home Board Rules Board Extras:    Arcade    Calendar    Links CauldronMUX [Client] Sister Forums:    Asatru Lore

Menu

Home Site Info & Rules Site Archives Volunteers Needed Advertise Here Pagan Supplies Buy Pagan Books Buy Pagan Supplies Books & Media Books Home Games Home Music: Free | Pagan Online Books Pagan Book Browser Reviews:    Academic Books    Divination Decks    Fiction Books    Pagan Books    Speculative Books    DVD & Videotape Submit Review Pagan Features Article Library Auctions Chat Log Index File Library Humor Lessons Pagan Holidays Pagan Primer Pagan Rituals Pagan Supplies Pagan Youth Polls Reconstructionism Spell Grimoire [Blog] Web Resources Pagan Living Cauldron Cookbook Take Political Action Newsletter Back Issues Subscribe Other Features eCauldronMail Greeting Cards Syndicated Articles World News/Opinion Shopping Cheap Web Hosting Doxy's Bazaar Witchcraft Course Zazzle Old Indexes Article Index Webcrafting Index

Network Sites

Cauldron and Candle Cauldron's Grimoire RetroRoleplaying RetroRoleplaying: The Blog Software Gadgets The Terran Empire

Site Search

Entire Web The Cauldron

Charter Member

While this web site is designed to work in all major browsers, we recommend Firefox.

This site hosted on a Linode VPS Formerly hosted by Why Use Dreamhost?

Site copyright © 1998-2009 by Randall

Banana-Date Chutney

Submitted by LyricFox

(Serve with grilled pork.)

Ingredients

2 tablespoon of olive oil
1 medium red onion, peeled and diced medium
2 tablespoons minced ginger (or crystallized ginger)
1/2 cup roughly chopped/pitted dates (about 10 medium)
2 large ripe, firm bananas peeled and cut into half moons (1/2 inch thick)
Red pepper flakes to taste (I generally use a teaspoon or so)
1/2 cup of molasses
1/2 cup of fresh lemon juice
1/4 cup roughly chopped fresh mint or 2 tablespoons dried mint (or to taste)
Salt and freshly cracked pepper to taste.

Directions

Heat oil in a medium saucepan until it's hot. Add the onions and saute until soft (3-4 minutes). Add the ginger and dates and sauté for another minute (stirring). Add the red pepper flakes, molasses and lemon juice and mix well. Bring mixture to a simmer and stir in bananas. Simmer, stirring occasionally until the liquid is mostly evaporated (7-10 minutes). Remove from heat and stir in mint and season to taste with salt and pepper. The chutney can be kept covered in the refrigerator for about a week.