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Banana and Mango Chutney
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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. Peel 4 bananas, slice and add to saucepan. Add 1 cup diced mangoes. Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens. Slice and add remaining bananas to chutney. Add remaining diced mangoes and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes. Serve hot or cold with curries or as a condiment with meat, fish or poultry dishes.
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