Recipe by Chef Sean #2
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.
- 1⁄2 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
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground allspice
- 2 tablespoons brown sugar
- 1⁄4 cup flavored vinegar
- 2 tablespoons chopped fresh basil
- 1 lime, juice of
- salt, to taste
Directions See How It's Made
- In a skillet, saute the onion, ginger, and garlic in the oil until soft.
- Add the remaining ingredients, except the lime juice and salt.
- Cover and simmer over low heat, stirring frequently, for 20 minutes.
- Remove from the heat and puree in a blender or food processor until smooth.
- 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.
- Use chilled or at room temperature.