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If you are into making your own homemade jams or chutneys then this recipe might be perfect for you.
Banana ketchup is the tangy and sweeter, little cousin to the more widely known tomato ketchup. Invented by a Filipina food chemist over 100 years ago, its purpose was to reduce the Philippines reliance on imported American produced tomato ketchup or importing vast amounts of whole tomatoes into the Philippines to produce tomato ketchup, utilising the abundance of homegrown Filipino bananas to create an alternative to the tomato ketchup.
Ready in: 30 minutes + cooling time
No nutritional information available.
Ingredients
- 2 tbsp olive oil
- 1 cup onions, chopped
- 1 jalapeno pepper, seeded and chopped
- 3 garlic cloves, chopped
- 1 tbsp minced fresh ginger
- 1½ cups mashed ripe banana (approximately 3 bananas)
- ½ cup packed brown sugar
- ¼ cup tomato paste
- ½ cup white vinegar
- ½ cup water
- 2 tbsp soy sauce
- ½ tsp ground turmeric
- ¼ tsp ground allspice
- ⅛ tsp cayenne pepper
Method
1. In a medium skillet, saute onion, jalapeno and ginger in oil until tender, 8 - 10 minutes. Add garlic; cook 1 minute longer.
2. Add bananas, brown sugar, tomato paste, vinegar, water, soy sauce and spices. Reduce the heat to low and simmer until well combined and slightly thickened, about 10 - 15 minutes.
3. Transfer to a blender or food processor and blend until smooth. Cool completely before serving.
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