Recipe

Banana and coconut relish

A banana and coconut relish from Australian Women's Weekly.

Oct 31, 2009 1:00pm
  • 30 mins cooking
  • Makes 1 Litre
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Ingredients

Banana and coconut relish
  • 1 tablespoon black mustard seeds
  • 1/4 cup (60ml) white vinegar
  • 1 1/2 cup (105g) shredded coconut
  • 1 cup (250ml) water
  • 3/4 cup (180ml) white vinegar, extra
  • 1 1/4 cup (310ml) vegetable oil
  • 1 brown onion (80g), chopped finely
  • 2 clove garlic, crushed
  • 3 teaspoon grated fresh ginger
  • 12 fresh red thai chillies, seeded, chopped finely
  • 2 teaspoon chilli powder
  • 1 tablespoon ground cumin
  • 2 tablespoon ground turmeric
  • 2 tomatoes (260g), chopped coarsely
  • 6 medium_piece ripe bananas (1.2kg), chopped coarsely
  • 3/4 cup (150g) firmly packed brown sugar
  • 3 teaspoon coarse cooking salt
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh coriander leaves

Method

Banana and coconut relish
  • 1
    Combine mustard seeds and vinegar in small bowl, cover; stand overnight. Combine coconut with the water and extra vinegar in medium bowl, cover; stand for 1 hour.
  • 2
    Heat oil in large heavy-base saucepan; cook onion, garlic, ginger, chilli, chilli powder, cumin and turmeric, stirring, until fragrant. Add tomato; cook, stirring, until tomato is soft. Stir in mustard seed mixture and bananas; simmer, uncovered, stirring occasionally, until mixture thickens.
  • 3
    Stir in sugar, then coconut mixture; simmer, uncovered, stirring occasionally, about 10 minutes or until mixture thickens. Stir in remaining ingredients. Spoon hot relish into hot sterilised jars; seal while hot.

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