Filipino-Style Banana Ketchup

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.]

Total Time:
30 min
10 min
20 min

2 cups

  • 2 tablespoons vegetable oil
  • 1/2 cup finely chopped yellow onion
  • 1 tablespoon minced peeled ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground allspice
  • 2 cloves garlic, minced
  • 1 jalapeno, stemmed, seeded and minced
  • 1 tablespoon tomato paste
  • 4 very ripe bananas, mashed until smooth (about 2 cups)
  • 1/2 cup white wine vinegar
  • 1/2 cup packed light brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons dark rum (optional)
  • 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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

View All

Cooking Tips
Loading review filters...