I had a few bananas that I needed to use and since I'm very much fond of guava ketchup (see review), I wanted to try making my own unusual ketchup...
This recipe is absolutely delicious and can threaten any industrial Ketchup found in stores.
The aroma of banana is not overpowerful and blends perfectly with the spices. It is a type of ketchup which is very round tasting, spicy and well-balanced. You will see that it will become your faithful ally, especially since everybody will love it, your kids included. Another positive aspect of making your own Ketchup is that you can control the quality of the ingredients used and you know what's in it...
This "Banana Ketchup" is very healthy and fabulously ketchuppy!!! Try it now!
This recipe was originally printed in the "San Fransisco Chronicle". As it is my habit, I have changed a few details...
50g Golden raisins
1 Medium onion, chopped
2 Cloves garlic, crushed
90g Tomato puree/paste
160ml White vinegar
2 Ripe bananas, peeled and cut into chunks
70g Light brown sugar
2-3 Tsp salt (or more depending on your taste)
1/4 Tsp Ground cayenne pepper
1 Tsp Ground allspice
1/2 Tsp Ground cinnamon
1/3 Tsp Ground nutmeg
1/4 Ground black pepper
1/5 Tsp Ground cloves
4 1/2 Tbs Light corn syrup or light runny honey (or a mixture of both)
1 Tbs Dark rum
1. Combine the raisins, onion, garlic, tomato puree and 50ml vinegar in the container of a food processor and process until smooth.
2. Transfer the mixture into a large saucepan.
3. Add the banana chunks and another 50ml vinegar to the food processor and process until smooth.
4. Transfer the banana mixture to the processed puree mixture in the saucepan.
5. Add the remaining 60ml vinegar, 360ml water, sugar, salt and cayenne pepper.
6. Bring the mixture to the boil over medium-high heat, stirring frequently.
7. Reduce the heat to the lowest point and let the ketchup simmer, uncovered while stirring continuesly for about 1 1/4 hours.
8. Add the allspice, cinnamon, nutmeg, pepper, cloves and corn syrup/honey.
9. Cook the mixture over medium-high heat, stirring frequently for about 15 minutes or until it is thick enough to coat a metal spoon.
10. Stir in the rum.
11. Remove the ketchup from the heat and let it cool a few minutes.
12. Force the ketchup through a fine sieve to strain it, pressing down hard on the solids which might remain or process it.
13. Let cool at room temperature.
If while simmering, the mixture tends to stick to the bottom of the saucepan, then add some more water.
Never let the mixture burn, therefore you should always be there to control it while it's cooking, a bit like jam...
You can store this ketchup in a bottle in the refrigerator for a few months.
Eat it like you would do with tomato ketchup or use it in sauces, salad dressings and marinades. I also use it as a dip for tortilla crisps...
(Ketchup Bottle -Pic by www.sotofineart.com)
(Bananas -Pic by http://fusionanomaly.net)