Banana Chutney

• 2 1/2 cups vinegar (I use cider)
• 6 -7 ripe bananas, chopped
• 1 lb onion, chopped
• 7 ounces dates, stones removed and chopped
• 4 ounces dried prunes, stones removed and chopped
• 1 red chili pepper, finely chopped
• 1 tablespoon crystallized ginger, finely chopped
• 1 coarsely grated carrot
• 1 teaspoon ginger powder
• 1/2 teaspoon mustard powder
• 1 cinnamon stick
• 10 ounces brown sugar
• 1 teaspoon salt
• 2 tablespoons dried shredded coconut
• 2 tablespoons dark rum

1. Except for the coconut and the rum put all the other ingredients in a large pan, mix well, put on the stove and bring to the boil, stirring at regular intervals.
2. Leave to simmer for approx 20-25 minutes, don't forget to stir, and then add the coconut and the rum.
3. Cook for another 10 minutes until the chutney has thickened and turned a dark color Remove the cinnamon stick.
4. Put into warm clean jars, seal, and label when cold.
5. Let mature for at least 4 weeks and keep in a cool dark place.

vinegar, bananas, onion, dates, prunes, red chili pepper, ginger, carrot, ginger powder, mustard powder, cinnamon, brown sugar, salt, coconut, dark rum

Taken from www.food.com/recipe/banana-chutney-40907 (may not work)