BANANA KETCHUP RECIPE RECIPES

Steps:

• Boil the bananas until soft and can mash easily. Peel and mash them up, or puree in a blender.
• Make a syrup out of the vinegar, sugar, cinnamon, allspice, and clove.
• Combine the mashed bananas (should be about 2 cups worth) with the onions, pepper, salt, and vinegar syrup.
• Carefully heat in a heavy-bottom saucepan until the onions soften, stirring often. Add red food coloring to make it look more like commercial ketchup, about a teaspoon or so. Beet juice makes a nice natural colorant if you don't want to use commercial dyes.
• Wait for the mixture to cool off a bit after the onions get soft then mash up in a blender or food processor for a smooth ketchup-like consistency. You may have to run it through 2-3 times to get a nice smoothness.
• If it gets too thick, add some water.
• Heat the ketchup again, to a simmering point and pack into sterilized bottles with 1/2 inch of give at the top, while still hot.
• Pasteurize by immersing the bottles in a large pot of boiling water for 5 minutes.

Steps:

• Heat the vegetable oil in a nonreactive medium saucepan. Add the onion and cook over moderate heat, stirring, until translucent, about 7 minutes. Add the bananas and cook, stirring occasionally, for 5 minutes. Add the mango, orange juice, brown sugar, curry powder and season with salt and pepper. Cook, stirring, until thickened, about 5 more minutes. Remove from the heat and stir in the vinegar and 1/3 cup of the lime juice, adding more to taste. Serve warm or at room temperature.