Banana Ketchup

 


Banana ketchup is a popular Filipino condiment made from mashed bananas, sugar, vinegar and spices. Use with fried rice and noodles, eggs, hot dogs, burgers, fries, fish, pork and chicken.

Yield: 2 tablespoon serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
vegetable oil 1 tablespoon 1. Heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add garlic, jalapeño, turmeric and allspice; cook and stir 30 seconds or until fragrant.

2. Stir in bananas, vinegar, sugar and sea salt. Bring to simmer on medium heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally. Remove from heat. Let cool 10 minutes.

3. Spoon mixture into blender or food processor; cover. Blend on high 1 minute or until smooth. With center part of cover removed and blender on, slowly pour in water and blend until the consistency is similar to traditional ketchup.

onion, finely chopped 1/2 cup
McCormick Culinary® Garlic Powder 1 teaspoon
McCormick Culinary® Ground Jalapeno Pepper 1/2 teaspoon
McCormick Culinary® Ground Turmeric 1/4 teaspoon
McCormick Culinary® Ground Allspice 1/8 teaspoon
bananas, mashed 1 cup
white vinegar 1/3 cup
sugar 3 tablespoons
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1 teaspoon
water 1/4 cup
Ingredients Quantities Instructions
vegetable oil 6 tablespoons 1. Heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add garlic, jalapeño, turmeric and allspice; cook and stir 30 seconds or until fragrant.

2. Stir in bananas, vinegar, sugar and sea salt. Bring to simmer on medium heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally. Remove from heat. Let cool 10 minutes.

3. Spoon mixture into blender or food processor; cover. Blend on high 1 minute or until smooth. With center part of cover removed and blender on, slowly pour in water and blend until the consistency is similar to traditional ketchup.

onion, finely chopped 3 cups
Garlic Powder 1 tablespoon
McCormick Ground Jalapeno Pepper, divided 1 tablespoon
Turmeric 1 1/2 teaspoons
Allspice, Ground 3/4 teaspoon
bananas, mashed 6 cups
white vinegar 2 cups
sugar 1 1/8 cups
Sea Salt, Mediterranean Fine Grind 2 tablespoons
water 1 1/2 cups
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 35 kcal


Total fat 1 g


Saturated fat 0 g


Trans fat 0 g


Cholesterol 0 mg


Sodium 125 mg


Carbohydrate 6 g


Dietary fiber 1 g


Sugars 4 g


Protein 0 g


Chef's Tip: -Store ketchup in clean, tightly covered container or jar in refrigerator up to 2 weeks.
-Use Banana Ketchup to prepare Pinoy Pork BBQ with Green Mango Slaw.

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