Wookiee Hut Cuisine presents:
Penitential Banana Chutney

by SuSu

When Corran Horn found himself in self-imposed exile from the New Jedi Order, he retreated to kitchen scullery duties on his father-in-law's flagship, Errant Venture. In that poorly ventilated enclosed space, all manner of food from humble to grand were created for the clientele who traded or stayed on the ship, at Booster Terrik's pleasure.

Booster had made a good profit from overripe fruit and produce when he was running the space station which was the base of operations for Wedge Antilles' war against Ysanne Isard, and he never forgot that a spicy condiment will always be welcomed by space-ration weary traders. So he kept cases of chutneys and the like on board the Venture at all times.

Unfortunately, due to the lack of ventilation, the sharp, vinegary fumes would choke the cooking crew; acetic acid is even toxic to many species. So it was considered punishment duty to produce the pickles and chutneys that Booster demanded.

Fortunately, Corran was in a self-flagellation mood after losing Ithor in a duel against the Yuzhan Vong, and volunteered for this duty. As the vapors stung his eyes and nose, he sought penance for his self-imposed sins. He breathed deeply, bottled this chutney, and used rotten bananas as his road to penitence!

  • 6 very ripe bananas, mashed
  • 1 cup onion, minced
  • 1 cup raisins
  • 1 cup apples, peeled, cored, chopped
  • 1 cup cider vinegar
  • 2 cups brown or white sugar or honey or syrup
  • 1 tablespoon salt
  • 1 teaspoon powdered/ground ginger or 1 tablespoon fresh ginger, grated
  • 1 tablespoon nutmeg, grated
  • 1 to 4 tablespoons cayenne pepper, or hot paprika, to taste
  • ¼ cup lemon juice
  • 4 large cloves garlic, minced
Heat the oven to 325°F/ 145°C. Mix all the ingredients together in a large casserole or any oven-proof lidded pot (not made of aluminum). Cook for 2 to 3 hours, stirring occasionally, till darkened and pasty. Ladle into sterilized jars and seal using a water or steam bath, processing for 15 minutes. Allow the chutney to "meld" for about 2 to 4 weeks before eating. Yields a total of about 4 pints.

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