Banana and Mango Chutney

• ¾ c Cider vinegar
• ¾ c Firmly packed brown sugar
• 2 ts Madras curry powder
• 1 ts Ground black pepper
• ½ ts Salt
• ½ ts Ground cinnamon
• ¼ ts Ground white pepper
• 1/8 ts Ground red pepper
• ¼ ts Minced garlic
• 5 cups freeze dried bananas
• 1 package freeze dried mangos
• ¼ c Raisins

Combine vinegar, sugar, curry powder, all three peppers, salt, cinnamon and minced garlic in a 4-quart non-reactive saucepan. Heat to simmer, stirring, and cook for 1 minute.

Soak 3 cups freeze dried banana in 1 cup water. Soak freeze dried mango in ½ cup water. Wait 1 minute and add to saucepan. Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.

Soak remaining freeze dried banana and to chutney. Add remaining mangos and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes.

Serve hot or cold with curries or as a condiment with meat, fish or poultry dishes.

Submitted by: Lindsey Todd

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