Banana Ketchup

Vicki Butts (lazyme)


In Filipino households, this condiment is used on many assorted dishes - omelettes (torta), hot dogs, burgers, fries, fish, charcoal grilled pork barbecue and chicken skewers, and other meats. Banana ketchup is also a vital and distinct ingredient in Filipino-style bolognese sauce, which is sweeter than the traditional Italian bolognese sauce.

From seriouseats.

★★★★★ 1 vote
2 cups
15 Min
20 Min
Stove Top


2 Tbsp
peanut oil or vegetable oil
1/2 c
finely chopped sweet onion (about 1 small onion)
2 tsp
minced garlic (about 2 medium cloves)
1 Tbsp
finely chopped seeded jalapeno (about 1 small jalapeno)
2 tsp
freshly grated ginger
1/2 tsp
ground turmeric
1/4 tsp
ground allspice
1 1/4 c
mashed ripe bananas (about 4 large bananas)
1/2 c
white vinegar
2 Tbsp
2 Tbsp
1 Tbsp
tomato paste
1 Tbsp
soy sauce
1/2 tsp
salt, plus more to taste
water, as needed


1Heat oil in medium saucepan over medium heat until shimmering. Add onions and cook, stirring occasionally, until onions have softened, about 5 minutes. Add garlic, jalapeno, ginger, turmeric, and allspice and cook until fragrant, about 30 seconds.
2Stir in bananas, vinegar, honey, rum, tomato paste, soy sauce, and salt; bring to simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring often. Remove from heat and let cool for 10 minutes.
3Transfer ketchup to a food processor fitted with a steel blade and process until smooth, about 1 minute. Thin with water as needed to reach a ketchup-like consistency. Season with additional salt to taste. Transfer to an airtight container and store in refrigerator for up to two weeks.

About Banana Ketchup

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: Filipino