1 lg Yellow Onion, Diced Small 2 tb Peanut Oil 1 Unripe Mango, Peeled And -Diced Small 1 c White Vinegar 1 c Fresh Orange Juice 1 lb Very Ripe Bananas, Sliced -About 1/4-inch Thick 1 tb Grated Fresh Ginger 1/2 c Raisins 1/2 c Dark Brown Sugar, Firmly -Packed 1 tb Finely Chopped Fresh Serrano -Or Jalapeno Chile (Or You May Substitute 3/4 Tbls -Red Pepper Flakes) Salt And Freshly Cracked -Black Pepper, To Taste 1 ts Allspice NOTE: Use this basic chutney with your very spicy hot dishes. Yield: About 5 Cups Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2 minutes over medium heat. Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture back to a simmer. As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks. From The Thrill Of The Grill by Chris Schlesinger & John Willouughby