There were some ripe bananas in the utility room and I was looking for a recipe that’s not fried bananas to make them with. Googled and found a few easy recipes online for Banana Ketchup. I’ve never heard of Banana Ketchup (a Filipino recipe) and I was curious. 🙂
Recipe adapted from VietWorldKitchen
Makes ±400g; Preparation & Cooking Time: ±60 min
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 5 chili padi, chopped
- 1 generous tablespoon tomato paste
- 2 large ripe bananas, mashed (net 270 gr)
- ½ cup (120 ml) apple cider vinegar
- ¼ cup (60 ml) water
- 1 tbsp honey
- ½ tsp black pepper
- 2 cloves
- 1/8 tsp sea salt
- 1 tsp light soy sauce
- 1 bay leaf
- Heat oil over medium heat.
- Add onion and cook, stirring often, till soft and translucent, 5-7 mins.
- Add garlic and chili, stir and cook for 1-2 mins, till aromatic.
- Add tomato paste and cook, stirring often, till mixture’s orangey-red and tomato is no longer visible.
- Add mashed bananas, stir to combine well.
- Then add vinegar, water, sugar, pepper, clove, salt, light soy sauce and bay leaf.
- Bring to a boil, lower heat to simmer, partially covered, for 20-30 mins, till thick like – ketchup!
- Remove from heat, cool for 10 mins.
- Remove and discard bay leaf and cloves.
- Use a mini food processor or blender to puree mixture.
- Taste and add water to thin, sugar to sweeten, or vinegar to tartness.
- Transfer to a (sterilised) jar and use, or refrigerate for up to 3 weeks.
I really like it; have it with toast, on snacks, with all fried food; slightly sweet, slightly sour, slightly tomatoey – yummy..
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