What are some good recipes for banana chutney?

I have tons of bananas, some coconut, and varieties of spices. I know how to make chutney, but I wonder how you'd do itWhat are some good recipes for banana chutney?
bananas


ginger LOADS


clove powder


cumin


cinnamon


bay leaf


shredded coconut


(some ripe soft jack fruit Optional)


raw sugar a good amount........(you can use alot but you don't need to because the bananas are sweet too)


black pepper


ghee


butter


coconut cream


salt





make a chanc of the spices in the ghee fry the bananas (and optional jackfruit) a little (so they are JUST translucent) (optional raisins can be added)


add sugar, butter and coconut cream


cook down a little more


add some more ginger (blended) and some raw blended tumeric


:DWhat are some good recipes for banana chutney?
To me this is the best one and it comes from an African webpage about recipes. Try it, I has always worked for me!





CHUTNEY RECIPE INGREDIENTS





30 bananas


3 cups brown vinegar


2 cups brown sugar


1 cup seedless raisins


2 red chilies


1 onion (medium)


2 tbsp ground ginger


1 tbsp salt


To make the BANANA CHUTNEY





Peel the onion and chop finely.


Remove the seeds from the chilies and chop finely.


Peel and slice the bananas, about ¼ inch (1/2cm) rounds.


Combine all the ingredients and simmer in a stainless steel or enamel saucepan for 2 hours, until the mixture reaches the desired consistency.


Bottle and seal whilst the Banana Chutney mixture is still hot.





Banana chutney has an unusual flavor and is a great accompaniment for light curries and bredies.


Also you can try it as a spread on buttered bread, The unusual flavor makes this a great taste treat
Banana Chutney [6 serv; ready in 50min]





6 tablespoons tamarind pulp


3 tablespoons jaggery or brown sugar


1 tablespoon ginger, chopped


2 1/2 tablespoons seedless raisins


1 teaspoon cumin seeds, freshly roasted and ground


1 teaspoon mango powder


2-3 teaspoons red chili powder


3 firm ripe bananas, peeled and thinly sliced


1/2 cup melon seeds


salt





Cook the tamarind pulp over medium flamewith jaggery, ginger, raisins, cumin, mango and chilli powders until the jaggery dissolves and the sauce thickens.


Add the bananas to the sauce.


Add salt and melon seeds.


Mix well.


Serve chilled with hot parathas.