Peel and coarsely chop the onion; put into a large bowl.
Prep the peppers and ginger, add to the bowl of onion.
Add the raisins to the bowl.
Mix the bowl's contents up roughly and put through a food processor to mince somewhat finely (but don't purée -- a chutney should be somewhat chunky.) Put back in the bowl, set aside.
Peel and coarsely chop the bananas; add to the large bowl for a minute.
In a large pot, mix all the remaining ingredients together from the vinegar down to the allspice, then add the bowl mixture.
Put on stove. Stir, bring to a boil, lower heat to a simmer and simmer until thickened enough to form somewhat of a mound on the spoon, instead of all running off -- about 45 to 60 minutes. Stir frequently to avoid burning at bottom.
Ladle into quarter-litre (½ US pint) OR half-litre (1 US pint) jars.
Leave 1 cm (¼ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 10 minutes; increase time as needed for your altitude.
Best after at least a few weeks of jar time.
Banana and hot pepper chutney. www.healthycanning.com