These two great recipes are from Chef Brent Beavers; look for new additions at

8 oz. fresh-squeezed orange juice
1/2 c. diced yellow onion
1 T. cider vinegar
1/2 T. yellow mustard seeds
3 roasted, peeled and diced green chilies
4 bananas, sliced into rounds
pinch of nutmeg
pinch of fresh ground black pepper

Place the onions, orange juice, vinegar and mustard seed into sauce pot and cook over low heat until onions are translucent. Add the bananas and stir until well mixed with the onions. Next add green chilies, nutmeg and black pepper; mix gently. Cook until all of the liquid is gone; make sure to stir gently sot hat only some of the bananas break down. You want some banana pieces nearly intact to give the chutney varied consistency. It can be served warm or chilled. Recommended with grilled shrimp, lobster or salmon.