banana ketchup
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!
prep time
5 Min
cook time
10 Min
method
---
yield
1 pint of ketchup
Ingredients
- 1 tablespoon canola oil
- 2 medium mashed ,very ripe, bananas
- 1/2 medium yellow onion, diced
- 1 tablespoon minced garlic
- 1/4 cup apple cider vinegar
- 1/4 cup malaysian sambai chili sauce ( find at asian markets)
- 1/2 cup ketchup
- 1/8 cup brown sugar, firmly packed
- 1/8 cup 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 1In an enameled or non-reactive pan, sweat the onions and garlic in 1 Tablespoon of oil until soft and translucent.
-
Step 2Poke clove into bay leaf and add to the pan. Stir in the bananas.
-
Step 3Combine 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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