Categories: Relishes, Preserve 
      Yield: 4 servings 
  
      1 lb Onions, chopped                   1/2 lb Raisins, chopped 
      6    Ripe bananas, put through a         2 c  Fresh or unsweetened canned 
           Food mill                                Pineapple juice 
    3/4 lb Pitted dates, chopped               1 ts Salt 
  1 1/2 c  Cider vinegar                       2 ts Curry powder 
    1/4 lb Crystallized ginger, minced     
  
  Most people think of Trinidad, Guyana, and Martinique when they think of 
  East Indian influences on Caribbean cooking. Jamaica, however, has had its 
  share of that influence as well, as proved by this chutney that is prepared 
  from bananas and ginger. Makes about 3 1/2 cups. Place the onions, bananas, 
  dates, and vinegar in a nonreactive saucepan. Stir them to mix well and 
  cook over low heat for 20 minutes. Add the remaining ingredients and stir 
  to make sure they are well combined. Continue to cook until the chutney has 
  a jamlike consistency. Remove from the heat and place in sterilized jars. 
  This chutney can accompany cold meats, grilled meats and, of course, 
  curries. It will keep for 3 weeks in the refrigerator.