This is going to be a but of a controversial post today, I know. As I’m sure everyone did, we bought more than we could ever eat over Christmas. Now I’m trying to work through the excess before everything goes off. One of the things that just didn’t get eaten over the festive season were bananas. After all the lockdown banana bread last year I don’t think I could handle yet another batch. So instead I’ve taken a look the culinary habits of Asia for inspiration and gone for Banana Ketchup!
Now I know, this is a little odd. Kenny turned his nose up at it without even trying it and it looks a little strange but it’s just so tasty! A little bit fruity, a little bit spicy with a bit of a bite and totally unexpected. More than that, it’s incredibly easy to make and a perfect solution to those old mushy bananas. There are other, more complicated recipes out there for this, with tomatoes, onions that have been rendered down, even some with alcohol. This is meant to be a very simple, easy version but if you like this, then take a look at the more complicated versions and have a play!
Use anywhere you’d normally use mango chutney, toss on to a curry, liven up a sandwich, or make your breakfast that bit more exciting.
Enjoy!
- Makes: 500ml jar of Ketchup for all your saucy needs
Ingredients
- 4 Brown Bananas
- 4 Large Garlic Cloves, Peeled & minced
- 100g Brown Sugar
- 100ml Vinegar (half red wine vinegar & half white wine vinegar is my favourite but use what you have)
- 1/2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 tsp onion powder
- 1/2 tsp Turmeric
- 1/2 tsp Crushed Chillies
- 1/2 tsp Cayenne
- 1 Tbsp Black Mustard Seeds
- 1 Tsp Nigella Seeds
- 1/4 cup Fresh Coriander, finely diced
- Salt & Pepper, to taste
Directions
Peel the bananas and mash up. I have a pan safe masher so just mushed mine up in the pan. Less washing up – score! Put the fresh coriander to one side and place all your ingredients into a medium pan. Bring up to a simmer on a medium to high heat before turning down to low. Simmer gently for 30 – 45 minutes, or until reduced by half and nicely thickened. Stir through the coriander and cook just until it starts to wilt before removing from the heat.
Tip into a clean jar and store in the fridge – it should keep for about 1 – 2 weeks.
Notes
Allergy Notes; This recipe is naturally vegan, nut free, gluten free and soy free!
If you have any issues with the ingredients on this list let me know and I can suggest substitutions.
