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Ingredients

• 1 med red onion chopped
• 2 Tbsp. oil
• 3 x ripe small bananas peeled, and
•     cut into small cubes
• 1 c. pitted dates coarsely diced
• 1/2 c. cider vinegar
• 1 c. pineapple juice
• 2/3 c. raisins
• 2 Tbsp. finely-minced crystalized ginger
• 1 tsp Madras curry pwdr
• 1/2 tsp Kosher salt
• 1 can crushed pineapple - (20 ounce)
• 1 c. white balsamic vinegar
• 1 c. brown sugar - (packed)
• 1 sm red onion chopped
• 1 Tbsp. chopped fresh ginger
• 1 x red finger chile pepper seeded, veined,
•     and chopped
• 1 med yellow onion chopped
• 6 x green onions with 1/2" green tops trimmed, and
•     finely minced
• 3 x garlic cloves chopped
• 2 x red finger chile peppers seeded, veined,
•     and finely minced
• 1 tsp finely-minced fresh thyme
• 1 tsp cider or possibly distiled white vinegar
• 1 tsp grnd allspice
• 1 tsp brown sugar - (packed)
• 1/2 tsp grnd cinnamon
• 1/2 tsp grnd nutmeg
• 1/2 tsp freshly-grnd black pepper
• 1/2 tsp salt
• 1/4 c. extra virgin olive oil
• 4 lb boneless pork loin or possibly
•     pork shoulder roast (Boston butt)

Description

To Make The Ginger-Banana Chutney: In A 2-qt Saucepan Cook The Onions In Oil 5 - 10 Min Or Possibly Till Translucent/soft. Add In Bananas, Dates, And Vinegar; Mix Well. Bring To A…

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