Tomato ketchup with a twist! Why waste the banana skin when it adds so much to this recipe.
Serves: 4 - 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
1 tbsp oil
2 garlic cloves, chopped or crushed
½ small onion, finely chopped
Small piece fresh ginger, finely grated
2 bananas, top and tail, skin on and chopped
2 tbsp tomato puree
½ tsp paprika
Pinch chilli flakes or powder
Pinch cayenne pepper
1 tbsp brown sugar
1 tbsp vinegar
1 tbsp water
Equipment
Saucepan
Stick Blender / Blender
Tips
Why waste the banana skin when it adds so much to this recipe.
Packed full of extra fibre, calcium, phosphorus and potassium this ketchup makes for a very nutritious addition to any meal.
Store the Banana Ketchup in an air-tight container in the fridge for up to a week, or double up and make a batch to freeze in small amounts for up to 3 months.
Method
- Heat the oil in a saucepan and add the onion, garlic and ginger. Cook gently for 2 - 3 minutes, stirring so the garlic doesn’t burn.
- Add the chopped bananas, with their skins, to the pan with the tomato puree, paprika, chilli and cayenne pepper. Stir in the sugar.
- Add the vinegar and water to the pan, stirring well. Increase the heat to bring the mixture to the boil, then reduce the heat to simmer for 25 - 30 minutes, stirring occasionally.
- Remove the pan from the heat and use a stick blender or transfer the mixture to a blender and whizz the ketchup until completely smooth. Cool, then serve as a dipping sauce for fritters, crisps raw veg strips or chips.
