Banana Chutney

Raisins in cognac form, add cayenne pepper and infuse the raisins about half a day.

Cut bananas into slices. Melt butter and lightly roast the banana pieces in it on both sides. Cut the pineapple flesh into small pieces. Peel and finely dice the onion. Boil the 3 ingredients with the raisins and farin sugar and make about 15 minutes.

Add the mustard powder, kukuma, lemon vinegar and ginger powder and cook for another 15 minutes.

Fill the chutney boiling hot to the brim into well cleaned twist-off jars or jars with screw tops, seal on the spot and leave on the lid for 5 min, then keep dark and cooled, e.g. in the cellar.

The banana chutney can be kept in the closed jar for about 3 months, after opening in the refrigerator for about 10 days.

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