Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

You won't find this delicious condiment in one of those fancy new Heinz coloured squeezy bottles!

Ingredients Nutrition


  1. Combine the raisins, onions, garlic, tomato paste and 1/3 cup vinegar in the container of a food processor; process the mixture until smooth, and then transfer the mixture to a large, heavy saucepan.
  2. Add the banana chunks and another 1/3 cup vinegar to the food processor container; process the mixture until smooth and then transfer the banana mixture to the saucepan.
  3. Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.
  4. Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently.
  5. Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1¼ hours.
  6. If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.
  7. Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup.
  8. Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon.
  9. Stir in the rum.
  10. Remove the ketchup from the heat and let it cool a few minutes.
  11. Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
  12. Remove the ketchup from the heat and let it cool to room temperature.
  13. Store covered, in the refrigerator, for up to 1 month.


Most Helpful

I will definitely make this again. Very yummy!

laurenedwards September 20, 2015

Great made 3 times the amount as I have a supply of ripe bananas at the moment, It made like a thin dipping sauce and the pulp that would not go through the sieve has made a great pickle that is great with cheese and so many things. Great sauce and chutney for very little money, will now be some thing that will be made again and again. So many possibilities, nice and spicy but I for got the rum! Thank you for sharing

Ginhead September 08, 2009

I had over ripe bananas and I was very curious as to how this would taste. I followed the ingredient list to the letter. I did not use the food processor but instead cooked everything and mid way through the cooking process used my immersion blender. The end result a truly rich, amazingly flavorful, ketchup. I'm not sure what I'll do with it--I'm thinking shrimp at the moment--but it is awfully good.

Chef Kate October 29, 2005

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