1. Combine vinegar, sugar, curry powder, all three peppers, salt, cinnamon and minced garlic in a 4-quart non-reactive saucepan. Heat to simmer, stirring, and cook for 1 minute. 2. Peel 4 bananas, slice and add to saucepan. Add 1 cup diced mangos. Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens. 3. Slice and add remaining bananas to chutney. Add remaining diced mangos and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes. 4. Serve hot or cold with curries or as a condiment with meat, fish or poultry dishes. Posted to EAT-L Digest by "Pamela F. Wagner"
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4|
|Calories from Fat: 8 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 29mg||1 %|
|Potassium 943.4mg||25 %|
|Total Carbohydrate 139.7g||41 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 133.4g|
|Protein 3g||4 %|
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Calories per serving: 544
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