Banana Ketchup boasts a velvety texture, courtesy of ripe bananas blended with aromatic spices and a hint of acidity from vinegar. Each spoonful delivers savory notes, underscored by the warmth of ginger and cloves. Can be drizzled over crispy fries, used as a marinade, or enjoyed as a dip.
Ingredients
4 ripe bananas, peeled and mashed1 cup brown sugar
1 cup vinegar (white or cane vinegar)
1/2 cup water
1 tablespoon powdered onion
1 teaspoon garlic powder
1 teaspoon powdered ginger
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon chili flakes (optional, for heat)
2 tablespoons vegetable oil
Instructions
Heat the vegetable oil in a saucepan over medium heat.Add the powdered onion, garlic powder, and powdered ginger to the pan. Stir well and cook until the mixture becomes fragrant, which is briefly. This is called blooming.
Add the mashed bananas to the saucepan and continue to cook for 2-3 minutes, stirring frequently.
Stir in the brown sugar, vinegar, water, salt, black pepper, cloves, cinnamon, allspice, and chili flakes (if using). Mix thoroughly to combine all the ingredients.
Bring the mixture to a simmer, then reduce the heat to low. Allow it to simmer gently for about 30-40 minutes, stirring occasionally, until it thickens to a ketchup consistency.
Once thickened, remove the saucepan from the heat and let the sauce cool to room temperature.
After cooling, transfer the sauce to a blender or food processor. Blend until smooth for a consistent texture, or leave it chunky if preferred.
Taste and adjust seasoning if necessary. If it's too thick, you can add a little water to reach your desired consistency.
Transfer the banana ketchup to sterilized jars or bottles and store in the refrigerator for up to 2 weeks.
