How To Make Banana Ketchup
Updated: Feb 29
This is one of the condiments which fascinate me about Filipino cuisine. As weird as it may sound, Filipino uses bananas to make ketchup as tomato isn't widely available back in those ages. This also isn't your typical sweet and tangy ketchup. This is rather spicy, savory and tangy ketchup. The key ingredient isn't the banana, it is the coconut vinegar. Please try to get your hands on an authentic Filipino coconut vinegar, it will make all the difference. If you really can't find, apple cider will be a good replacement. You wouldn't taste the banana on your palate, it comes as an aftertaste. Anyway, I hope you will give this condiment a try.
Ingredients:
(Make 1 cup)
Olive Oil, 2 TBSP
Red Onion Finely Minced, 1
Jalapeño Deseeded Finely Sliced, 1 Adjust To Preference
Ginger Finely Minced, 1/2 Inch
Garlic Finely Minced, 2 Cloves
Ripe Banana Finely Sliced, 1
Nutmeg Freshly Grated, 1/2 TSP
All Spice Powder, 1/2 TSP
Turmeric Powder, 1/2 TSP
Coconut Rum, 1 TBSP
Coconut Vinegar, 1/4 Cup
Water, 1/4 Cup
Soy Sauce, 1/2 TBSP
Tomato Puree, 1/2 TBSP
Pure Honey, 1/2 TBSP Adjust To Preference
Sea Salt, Pinch
Black Pepper, Pinch
Equipment:
Cast Iron Skillet / Pan
Blender
Directions:
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in the onion.
Saute until lightly caramelized.
Add in jalapeño, ginger, garlic and banana.
Saute until well combined and aromatic.
Add in nutmeg, allspice and turmeric.
Saute until well combine.
Deglaze with coconut rum.
Add in vinegar and water.
Stir to combine well.
Add in soy sauce, tomato and honey.
Stir to combine well.
Bring it up to a slow simmer.
Reduce the heat down to low.
Simmer for about 8 to 10 mins.
Stir occasionally to prevent burning.
Season with salt and pepper.
Transfer into a blender.
Blitz until smooth.
Taste and adjust for seasoning with salt, pepper, honey or vinegar.
Adjust the consistency with water as desired.
Transfer into a sterilized container.
It can be kept chilled in the fridge for 7 days.
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