|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Banana ketchup is commonly found in the Philippines and became popular after the country experienced a shortage of tomatoes during World War II and switched to making ketchup with bananas. It is used in many of the same ways you would use tomato ketchup, including on hot dogs and hamburgers as well as grilled meat. While it has the same savory tanginess of tomato ketchup, the fruity sweet flavor of bananas also shines through.
It's easy to make your own banana ketchup, it just takes some time and a little stirring. The mixture needs to slowly cook down for the best flavor and thick texture. Pushing it through a fine-mesh strainer will help make the mixture nice and smooth.
Banana ketchup is especially good with grilled pork and chicken. Serve with fries for a twist on the classic pairing.
- 4 large bananas (very ripe, peeled, and sliced)
- 2 large garlic cloves (quartered)
- 1 1/3 cups cider vinegar (divided)
- 1/2 cup golden raisins
- 1/3 cup sweet onions (chopped)
- 1/3 cup tomato paste
- 3 to 4 cups water
- 1/2 cup dark brown sugar (packed)
- 1 1/2 teaspoons salt
- 1/2 teaspoon chipotle chile pepper (or to taste)
- 1/4 cup light corn syrup
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons dark rum
Gather the ingredients.
Place the bananas, garlic, 2/3 cup of the vinegar, raisins, onions, and tomato paste in the bowl of a food processor fitted with a metal blade.
Process until it is smooth and pour it into a large, heavy saucepan.
To the banana mixture in the saucepan, add the remaining 2/3 cup vinegar, 3 cups of water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat, stirring often. Reduce the heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes.
If the ketchup gets too thick and begins to stick to the pot, add some of the remaining water (up to 1 cup).
Add the corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon.
Stir in the rum and remove the pan from heat. Let it cool for 10 minutes.
Push the ketchup through a fine strainer, mashing the solids with the back of a spoon.
Let it cool to room temperature.
Pour the banana ketchup into glass bottles or jars, cover, and refrigerate.
How to Store
- Banana ketchup will keep in an airtight container in the fridge for one month.
- Excess ketchup can be frozen. Leave an inch of headspace in the jar or container, cool, and freeze for up to three months. Defrost before using.
Do You Refrigerate Banana Ketchup?
Homemade banana ketchup should be stored in the fridge at all times. Unopened store-bought banana ketchup can be stored in the pantry for up to a year. Once opened, it should be stored in the fridge.
Is Banana Ketchup Vegan?
Most banana ketchup contains vegan ingredients making it acceptable on a vegan diet. However, the exact ingredients will depend upon the brand or recipe, so be sure to carefully read the label. This banana ketchup recipe is vegan.