Made This Recipe? Add Your Photo
You won't find this delicious condiment in one of those fancy new Heinz coloured squeezy bottles!
Make and share this Banana Ketchup recipe from Food.com.
- 2 ounces sultanas
- 3 ounces onions, coarsely chopped
- 2 -3 cloves garlic (big, fat ones)
- 3 fluid ounces tomato paste
- 1 1⁄3 cups cider vinegar or 1 1⁄3 cups malt vinegar
- 4 bananas, very large and extremely ripe and cut into chunks
- 3 -4 cups water
- 1⁄2 cup packed dark brown sugar
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon cayenne pepper
- 2 fluid ounces golden syrup or 2 fluid ounces light corn syrup
- 2 teaspoons ground allspice
- 3⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon nutmeg, freshly grated if possible
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 teaspoon ground cloves
- 2 tablespoons dark rum
- 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.
- 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.
- Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.
- Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently.
- Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1¼ hours.
- 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.
- Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup.
- Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon.
- Stir in the rum.
- Remove the ketchup from the heat and let it cool a few minutes.
- Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
- Remove the ketchup from the heat and let it cool to room temperature.
- Store covered, in the refrigerator, for up to 1 month.
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
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.