banana ketchup
(1 rating)
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!
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(1 rating)
yield
1 pint of ketchup
prep time
5 Min
cook time
10 Min
Ingredients For banana ketchup
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1 Tbspcanola oil
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2 mdmashed ,very ripe, bananas
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1/2 mdyellow onion, diced
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1 Tbspminced garlic
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1/4 capple cider vinegar
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1/4 cmalaysian sambai chili sauce ( find at asian markets)
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1/2 cketchup
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1/8 cbrown sugar, firmly packed
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1/8 choney
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1kukui or brazil or macadam in nut , ground (this is used as a thickener)
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1whole clove
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1bay leaf
How To Make banana ketchup
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1In an enameled or non-reactive pan, sweat the onions and garlic in 1 Tablespoon of oil until soft and translucent.
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2Poke clove into bay leaf and add to the pan. Stir in the bananas.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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