Banana Chutney

• 2 1/2 kg bananas, peeled, chopped
• 200 g dried tamarind, compress
• 500 g onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon gingerroot, grated
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon clove, ground
• 1 teaspoon chili flakes
• 4 cups white sugar
• 3 cups white wine vinegar

1. Soak . block compressed tamarind in 2 1/2 - 3 cups boiling water till tamarind is soft, pass through a sieve to extract pulp. You will need 1 to 1 1/2 cups of pulp.
2. Combine all ingredients in heavy bottomed, non-aluminium saucepan pan, stir well. Boil gently, stirring often, for 2 hours till thick and jam-like.
3. Take special care towards the final stages to ensure that chutney does not stick and burn.
4. Pack in sterlisized jars, seal while hot. Refrigerate after opening.

bananas, tamarind, garlic, gingerroot, salt, ground cumin, ground cinnamon, chili flakes, white sugar, white wine vinegar

Taken from www.food.com/recipe/banana-chutney-457031 (may not work)