Filipino fruit ketchup made from bananas
Banana ketchup (also called banana sauce) is a side dish from the Philippines that is made from bananas, sugar, vinegar and various spices. It is said to have been created during the 2nd World War when there was a great shortage of tomatoes but there were plenty of bananas. More information can be found at https://en.wikipedia.org/wiki/Banana_ketchup.
Normally this ketchup is used as a condiment for pasta, omelettes, hot dogs, hamburgers, fries and much more.
The color of banana ketchup is normally yellow-brown and is often dyed red to resemble tomato ketchup, but that is not what I do in this recipe.
I have looked at and prepared a number of different recipes and made a bit of a mix here. I think it turned out really well and look forward to using this ketchup for lots of different things. For hamburgers, I think it's really good without taking over too much, and I also use it as a side dish for spring rolls.
I'm starting out with making an annatto oil and it might be a bit difficult to find annatto seeds, but you should be able to find them in a well-stocked Asian store. It is of course possible to use regular oil instead, but I think it gives that little something extra with the annatto oil.
This ketchup is perfect to use up those bananas that are getting old. Just freeze the bananas until it's time to prepare the ketchup.
I use a mix of regular white sugar and light brown sugar here mostly because light brown sugar is more expensive than regular sugar. It is of course possible to replace the white sugar with even more light brown sugar, which gives an even clearer caramel taste, but replacing the light brown sugar completely and only using white sugar is not so good - the light brown sugar gives a very clear and good taste.
I got out 6 small bottles (15 cl each) and a little more when I made this recipe last time, so in total I estimate that it was about 100 cl, i.e. one litre. In general, a serving size of kethup is considered to be one tablespoon (15 ml), so 67 servings.
|Energy||2265.55 kcal||33.81 kcal||144 kcal|
|Carbohydrates||355.72 g||5.31 g||22.61 g|
|Fat||93.14 g||1.39 g||5.92 g|
|Protein||16.2 g||0.24 g||1.03 g|
|Sugar||257.39 g||3.84 g||16.36 g|
|Salt||21.08 g||0.31 g||1.34 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Put all the ingredients in a small saucepan.
- Heat until it starts to bubble, then lower the heat and let it sizzle for 3 minutes. Make sure it doesn't burn.
- After 3 minutes, remove the pan from the stove and let cool for an hour.
- Strain out the garlic, annatto seeds and peppercorns. Store the oil in the refrigerator until it is to be used.
- Heat the annatto oil in a medium-sized saucepan.
- Peel and finely chop the onion. Fry the onion in the annatto oil for a few minutes on medium heat.
- Peel and squeeze/grate the garlic and ginger. When the onion has softened slightly, add the garlic and ginger. Fry for a few more minutes until golden.
- Add the tomato puree and fry for 2-3 minutes, stirring constantly so that nothing sticks to the bottom of the pan.
- Peel and slice the bananas into smaller pieces or mash them completely. Add the bananas and the rest of the ingredients.
- Bring to the boil, then lower the heat and simmer for 15-20 minutes on medium/low heat.
- Pure the ketchup with an immersion blender until smooth. Check whether the ketchup has reached the desired consistency - if it is still too loose, simmer for a few more minutes.
- Remove the pan from the heat and let the kethup cool slightly.
- While the ketchup is still slightly warm, pour into well-cleaned bottles and store in the fridge.