Chile-Banana-Mango Ketchup

Chef Sean #2's Note:

Although the base of ketchup is traditionally tomato, this one calls for tropical fruits. It will keep, covered, up to a week in the refridgerator, or can be bottled for future use. This ketchup is wonderful spooned over grilled seafood, or you can use it in place of tomato ketchup. From: The Habanero Cookbook by Dave DeWitt & Nancy Gerlach.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Yield: 4 cups

• ½ cup onion , finely diced
• 1 tablespoon fresh ginger , grated
• 2 garlic cloves , minced
• 2 tablespoons vegetable oil
• 4 canned mangoes , diced
• 1 cup mango juice
• 3 ripe bananas , sliced
• 2 chilies , seeds and stems removed
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 2 tablespoons brown sugar
• ¼ cup flavored vinegar
• 2 tablespoons chopped fresh basil
• 1 lime, juice of
• salt , to taste

Directions:

1. In a skillet, saute the onion, ginger, and garlic in the oil until soft.
2. Add the remaining ingredients, except the lime juice and salt.
3. Cover and simmer over low heat, stirring frequently, for 20 minutes.
4. Remove from the heat and puree in a blender or food processor until smooth.
5. Stir in the lime juice and the salt. The ketchup should be a little thinner than you desire, as it will thicken as it cools.
6. Use chilled or at room temperature.