Banana Ketchup

Name: Banana Ketchup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 pint of ketchup
Ingredients: 1 Tbsp canola oil; 2 medium mashed ,very ripe, bananas; 1/2 medium yellow onion, diced; 1 Tbsp minced garlic; 1/4 c apple cider vinegar; 1/4 c malaysian sambai chili sauce ( find at asian markets); 1/2 c ketchup; 1/8 c brown sugar, firmly packed; 1/8 c honey; 1 kukui or brazil or macadam in nut , ground (this is used as a thickener); 1 whole clove; 1 bay leaf

By Pat Duran
@kitchenChatter

This recipe was given to me by a co-worker in 1996 when I was working at the lamp company (Kalco Lighting)on the assembly line. I cannot remember her name but she was from the Philippines. She said that this was a recipe her grandmother made during WWll and that this was what they used on everything from eggs,to sausages.
We like it with sweet potato fries and hot dogs too!

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

1 pint of ketchup

Prep:

5 Min

Cook:

10 Min

Ingredients

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1 Tbsp

canola oil
2 medium

mashed ,very ripe, bananas
1/2 medium

yellow onion, diced
1 Tbsp

minced garlic
1/4 c

apple cider vinegar
1/4 c

malaysian sambai chili sauce ( find at asian markets)
1/2 c

ketchup
1/8 c

brown sugar, firmly packed
1/8 c

honey
1

kukui or brazil or macadam in nut , ground (this is used as a thickener)
1

whole clove
1

bay leaf

How to Make Banana Ketchup

Step-by-Step

In an enameled or non-reactive pan, sweat the onions and garlic in 1 Tablespoon of oil until soft and translucent.
Poke clove into bay leaf and add to the pan. Stir in the bananas.
Combine remaining ingredients and add to pan, simmering until bananas are broken down and very tender. Remove bay leaf/clove. Transfer the mixture into a food processor and puree until smooth. Cool and store in an airtight jar in the refrigerator until ready to use.

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