Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Spicy Banana Ketchup

		0
		0
		0
		0
		0

READ REVIEWS ()

40 mins total
0 mins prep

18 calories/serving

Recipe Filed Under
Fruit, Spice, Banana, Indian, British, Easy, Vegetarian, Low Calorie, Sauce & Condiment

Provided By: EatingWell

Would you say this recipe is...

+ VOTE NOW

The first ketchup was a pickled fish condiment popular in the 17th century in China, discovered by visiting Brits. Creative Americans added tomatoes during Colonial times. Try this savory spicy sauce on a burger, with pork or fish, or even as a dipping sauce for chicken fingers.

Ingredients

Serves:

1 tablespoon canola oil

2 cups chopped sweet onion, such as Walla Walla or Vidalia (about 1 large)

2 teaspoons minced ginger

1-2 teaspoons minced hot pepper, such as jalapeno

3/4 teaspoon salt

1/2 teaspoon ground allspice

1 1/2 cups mashed bananas (3-4 medium)

1/2 cup cider vinegar

2 tablespoons rum, preferably dark

1 tablespoon reduced-sodium soy sauce

1/4 teaspoon ground turmeric

1/4 cup water

Directions

Heat oil in a large saucepan over medium heat. Add onion, ginger, hot pepper and salt; cover and cook, stirring often, until soft and just starting to brown, 6 to 8 minutes. Add allspice and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add bananas, vinegar, rum, soy sauce and turmeric; increase heat to medium-high and bring to a simmer, stirring often. Reduce heat to low and cook, stirring occasionally, until very thick, 15 to 20 minutes. Cool slightly and puree with water in a food processor or blender. (Use caution when blending hot liquids.) Serve warm or cold.