Philippine spiced banana ketchup
( MAKES 4 cups )
This unusual condiment has a unique, savoury, spicy, sweet flavour. It’s a lovely golden colour, and it’s a great way to use up the overripe bananas. This recipe is taken from My Green Kitchen by Neena Truscott & Belinda MacDonald.
|3 Tbsp||Coconut oil|
|1||Onion, finely chopped|
|3 cloves||Garlic, finely chopped|
|5 cm||Fresh ginger, grated|
|1||Jalapeno chilli, or any chilli, seeds removed and finely chopped; use up to 2 chillies|
|2||Bay leaves, fresh|
|1 tsp||Ground turmeric|
|½ tsp||Ground cinnamon|
|½ tsp||Freshly ground black pepper|
|4 large||Bananas, overripe, mashed|
|¾ cup||Apple cider vinegar|
|1 Tbsp||Tamari, or fish sauce|
|1 Tbsp||Tomato paste|
|1 tsp||Himalayan salt, optional|
|½ cup||Water, use up to 3/4 cup|
|1 dash||Honey, optional|
|2 Tbsp||Dark rum, optional|
- Heat the coconut oil in a saucepan over medium heat. Saute onion, garlic, ginger, chilli and bay leaves for about 10 minutes, until soft and fragrant.
- Add all the spices and stir for a couple of minutes. Mix in the banana, vinegar, tamari, tomato paste, salt and water. Bring to the boil, then simmer, partially covered, for about 20–30 minutes (keep an eye on it and add some more water if it starts to stick, but it should still be thick like ketchup). Remove the bay leaves.
- Taste and adjust seasoning to your liking (add honey for sweetness or vinegar for tartness or water to thin). If using rum, mix it into the ketchup.
- Use a food processor or blender to mix to a smooth puree, or leave chunky if you prefer. Transfer to a sterilised jar (or several jars) and seal. Can be stored, refrigerated, for up to one month.
This recipe was made to be enjoyed alongside Philippine roast chicken drumsticks