Ingredients
1 (4 oz) box crystallized ginger
2 medium onions, chopped
8 bananas, chopped into small chunks
1 c. raisins
2 c. brown sugar
1 1/2 c. cider vinegar
1 c. pineapple juice
1/4 c. amber rum
Preparation
Mince ginger and place in a large heavy-bottom non-reactive saucepan. Add all remaining ingredients. Bring mixture to a boil over high heat, stirring constantly. Reduce heat and simmer 30-35 mins, or until mixture is thick and resembles preserves. Spoon into glass bowl and refrigerate. Chutney will keep about 2 weeks in refrigerator.
