Sea salt, to taste (this just deepens the flavours)
1-2tbspwater, optional (if you want it thinner)
Instructions
Heat the oil, vinegar and brown sugar over a medium heat. Once warmed, add the fennel, and allow to cook until the mixture begins to caramelise and the fennel is cooked. If the mixture isn't caramelising, raise the heat a little.
Add the bananas, tamarind paste and lime juice, stirring well to combine. Turn the heat to low, and allow the mixture to cook for 5-10 minutes. Add salt and water as you see fit. Remember, the chutney is sweet, but a pinch of salt will help bring out the flavours already in the chutney.
Store in an airtight container or sterilised jar and use within 1 or 2 weeks.