Ingredients

• 1 tablespoon mustard seeds
• 2 tablespoons of turmeric powder
• 1 tablespoon vegetable oil or rapeseed oil
• 250g diced onion
• 2 chillies chopped
• 1 cinnamon stick
• 1 teaspoon coriander seeds
• 4 whole cloves
• 1 teaspoon cardamom pods
• 2 whole star anise
• Finely diced peels from 6 over ripe bananas & 1 whole banana
• Pinch of salt
• 1 tablespoon light brown sugar
• 500ml orange juice

Tools

• Chef XL
• Thermoresist Glass Blender

Method

1. Heat your pot, add the oil, onions, mustard seeds, cardamom pods and chilli. Stir until soft then add the chopped banana skins, chopped banana, brown sugar and salt. Put the cloves, cinnamon stick and star anise into a small cloth and tie with string (easier to remove at the end) add this to the pot.
2. Pour in the OJ, reduce the heat and cook for 10 minutes, stirring occasionally.
3. Remove the cloth with the spices and blend until semi smooth– if it is too thick adding more OJ or some water to correct the consistency. Allow to cool and then place in a jar and keep in your fridge.