Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Filipino-Style Banana Ketchup
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 273
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 482 mg
Sweet floral bananas stand in for tomatoes in this spicy condiment that is unique to the Philippines, where a tomato shortage and concurrent banana surplus during World War II led to the invention of ketchup made with the tropical fruit. Use the ketchup like you would a chutney: as a dip for vegetables, as a spread on sandwiches, or as a sauce for grilled or roast chicken or pork.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 273
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 482 mg
Ingredients
Directions
- Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool. Refrigerate in an airtight container for up to 2 weeks.
