I got this recipe from a lady I met in our local Philippine market who saw me purchasing a bottle of banana ketchup. We chatted about it and she asked if I wanted to learn how to make it at home. (I had told her that I like to make my own tomato ketchup.) I replied I would love the recipe but she said I should visit her home and she would show me how she made it because she did not have a written recipe. She said that she had modernized her method to take advantage of a blender and the microwave. The original method required an entire day to prepare.
So I did visit, carefully wrote down every item and every step and the following recipe is the result.
2 bananas, large.
1 1/4 cups water
1/4 cup sultanas plumped in 1/4 cup water
1/2 chopped onion
2 cloves garlic
1/4 cup tomato paste
3/4 cup apple cider vinegar
1/2 cup palm sugar (or dark brown sugar)
1/4 cup Golden syrup (or light corn syrup)
2 tablespoons dark rum
1 teaspoon sea salt
1/2 teaspoon allspice, freshly ground
1/4 teaspoon hot red pepper, ground
1/4 teaspoon cinnamon, ground
1/4 teaspoon black pepper, ground
1/8 teaspoon nutmeg, ground
Chop peeled bananas and toss in blender with water. Blend till smooth.
Scrape into microwaveable glass bowl and set aside
Add the sultanas in their liquid to the blender, then add the onion, garlic, tomato paste and vinegar.
Blend well and add to bananas in bowl.
Heat in microwave, full strength for 2 minutes
Add the sugar, syrup, rum, stir well.
Microwave for 3 minutes and stir well
Mix the spices together and add to the mixture in the bowl.
Microwave for 5 minutes and stir thoroughly, scraping the sides of the bowl to mix everything.
Repeat this process three or four times until the ketchup has reduced by 1/3 and is thickened to the correct consistency.
This may take longer in very humid conditions.
You may have to continue the microwave/stirring routine several additional times until the consistency is the way you expect ketchup to be.
Allow to cool and place in blender, blend until totally smooth.
When finished place in a sterilized glass jar.
Allow to cool and store in the fridge for three to four weeks.
To make a spicier ketchup chop a small dried hot chile and soak in the water with the raisins. Remove the pepper skin before adding it to the blender.