Cracker Banana and Coconut Relish

1 tbsp black mustard seeds
¼ cup white vinegar
1½ cups shredded coconut
1 cup water
¾ cup white vinegar (extra)
1¼ cups veg oil
1 small brown onion
2 cloves garlic
3 tsp grated ginger
12 red chillies
2 tsp chili powder
6 bananas, chopped w. skins
¾ cup brown sugar
3 tsp salt
1 tsp lime juice
1 tsp cumin powder
1 tsp turmeric powder
2 small tomatoes, chopped

Combine mustard seeds and vinegar in a small bowl and stand overnight. Combine coconut, water and extra vinegar and stand for one hour.
Heat oil in a large pan and cook onion, garlic, ginger, chili, all powders until fragrant. Add tomatoes and cook until soft.
Stir in mustard mixture and bananas, simmering uncovered until thickened.
Stir in sugar, then coconut mixture. Simmer uncovered, stirring occasionally for about 10 mins, or until thickened. Stir in remaining ingredients.
Spoon the hot relish into sterilised jars and seal.