1 lb Onions, chopped

      6    Ripe bananas, put through a

           Food mill
    3/4 lb Pitted dates, chopped

  1 1/2 c  Cider vinegar

    1/4 lb Crystallized ginger, minced

    1/2 lb Raisins, chopped

      2 c  Fresh or unsweetened canned

           Pineapple juice
      1 ts Salt

      2 ts Curry powder

  Most people think of Trinidad, Guyana, and Martinique when they think of
  East Indian influences on Caribbean cooking. Jamaica, however, has had its
  share of that influence as well, as proved by this chutney that is prepared
  from bananas and ginger. Makes about 3 1/2 cups. Place the onions, bananas,
  dates, and vinegar in a nonreactive saucepan. Stir them to mix well and
  cook over low heat for 20 minutes. Add the remaining ingredients and stir
  to make sure they are well combined. Continue to cook until the chutney has
  a jamlike consistency. Remove from the heat and place in sterilized jars.
  This chutney can accompany cold meats, grilled meats and, of course,
  curries. It will keep for 3 weeks in the refrigerator.