Filipino-style banana chutney

A couple of days ago as Eddie and I were leaving his school, we noticed a small table laden with free fruit on offer, the leftovers from what the kids didn't choose to eat at their snack time. I picked a small bag of bananas, thinking that I would bake a banana cake or bread. Then once we got home, I decided I'd rather do a banana chutney. Having googled, I came across an intriguing-sounding recipe for Filipino-style banana chutney on The Guardian's Readers' recipe swap.
It has been submitted by Marmaduke Scarlet, a blogger who has lots of delightful recipes on her blog.
I couldn't find this particular recipe on her blog, so I'm pointing you in the direction of The Guardian's page (see the link above).
First of all, I liked the idea that you can make a small batch. If you don't like it, not a big problem, you are not surrounded by dozens of jars of preserves which are not to your liking. You get enough for two small Kilner jars.
Its ingredients include 5 mashed bananas, an onion, chilli, garlic, fresh ginger, turmeric and allspice, sultanas and cider vinegar, rum (I used Malibu), soy sauce, tomato puree and sea salt.
The recipe is very easy follow and doesn't take too long.

I made the chutney yesterday, and tried it today with a ham sandwich. Let me tell you, it's terrific. I am definitely going to make more of this chutney.
It will make a lovely Christmas gift too. It goes well with the ham, and I imagine will be great with any cold meat. Or with a cheese board. It might not be a looker: as you can imagine, mashed banana doesn't look especially attractive, but let not this fact deter you. It has a wonderful taste.
I wonder if I can prettify it slightly by adding chopped stem ginger instead of the grated fresh one.
If you're looking for a more unusual chutney recipe, look no further. This recipe is a keeper.