Sacred Flame Chutney*
Contributed by Eric Jackson


1 cup diced finger bananas
2 large yellow onions
1 cup dried apricots, diced
3 large mangoes, diced
1 Tablespoon salt
1 Tablespoon ground mustard
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon

1/2 Tablespoon turmeric
1 envelope (.13 g) Roland saffron powder
1 package (as sold in RP sweetened maracuya (passionfruit) pulp
1 package sweetened mango pulp (again, as sold here)
3 cloves garlic, minced
1 cup fresh ginger root, peeled and diced
10 aji chombo**, minced (use gloves unless you like that burning sensation on your hands for a few hours)
3 cups vinegar
1 1/2 cups light brown sugar


Combine everything but the sugar in a big cast iron pot and bring to a boil, stirring occasionally to keep things from sticking to the bottom and burning.  Stir in the sugar, turn down to simmer.  Simmer for about 1 hour and 15 minutes, uncovered, stirring regularly to avoid burning

Put up in sterile jars (for this batch, owing to the scarcity of mason jar lids in Panama, I used paraffin to seal the jars)

Store on the pantry shelf for at least two months, to let the flavors of the various ingredients meld.

*This is extremely hot -- use sparingly
**aji chombo peppers are the equivalent of scotch bonnets and habaneros

April 14, 1999

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