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!
(1 rating)
yield
1 pint of ketchup
prep time
5 Min
cook time
10 Min
Ingredients For banana ketchup
-
1 Tbspcanola oil
-
2 mdmashed ,very ripe, bananas
-
1/2 mdyellow onion, diced
-
1 Tbspminced garlic
-
1/4 capple cider vinegar
-
1/4 cmalaysian sambai chili sauce ( find at asian markets)
-
1/2 cketchup
-
1/8 cbrown sugar, firmly packed
-
1/8 choney
-
1kukui or brazil or macadam in nut , ground (this is used as a thickener)
-
1whole clove
-
1bay leaf
How To Make banana ketchup
-
1In an enameled or non-reactive pan, sweat the onions and garlic in 1 Tablespoon of oil until soft and translucent.
-
2Poke clove into bay leaf and add to the pan. Stir in the bananas.
-
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!
ADVERTISEMENT