Banana Ketchup

Made This Recipe? Add Your Photo

Total Time
50mins
Prep
20 mins
Cook
30 mins

This looks really cool, and a better alternative to HFCS-laden tomato ketchups on the market these days! It's a bit labor intensive though. From my Pacific Islands e-cookbook. I think Splenda or Sun Crystals would work in place of the sugar and that cutting it should be fine if you're watching sugar intake-- but I'm posting it as written.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Boil the bananas until soft and can mash easily. Peel and mash them up, or puree in a blender.
  2. Make a syrup out of the vinegar, sugar, cinnamon, allspice, and clove.
  3. Combine the mashed bananas (should be about 2 cups worth) with the onions, pepper, salt, and vinegar syrup.
  4. Carefully heat in a heavy-bottom saucepan until the onions soften, stirring often. Add red food coloring to make it look more like commercial ketchup, about a teaspoon or so. Beet juice makes a nice natural colorant if you don't want to use commercial dyes.
  5. Wait for the mixture to cool off a bit after the onions get soft then mash up in a blender or food processor for a smooth ketchup-like consistency. You may have to run it through 2-3 times to get a nice smoothness.
  6. If it gets too thick, add some water.
  7. Heat the ketchup again, to a simmering point and pack into sterilized bottles with 1/2 inch of give at the top, while still hot.
  8. Pasteurize by immersing the bottles in a large pot of boiling water for 5 minutes.