Ingredients

Step by step

1. Put the onion, garlic, ginger and vegetable oil into a blender and process to a smoothie consistency. Set aside in a bowl.
2. Using the same blender (no need to wash it), blend the bananas, vinegar and soy sauce or tamari until smooth. Set aside in a separate bowl.
3. Heat a large heavy-based pan. Once hot, carefully add the onion mixture and slowly cook it out until the moisture has evaporated and the oil and vegetable mixture has split (started to separate). Continue to sauté gently until golden and caramelised.
4. Stir in the tomato purée and cook out for around 4-5 minutes on a medium heat, making sure to stir constantly so the mixture doesn’t burn. Add all the spices and cook for a further minute, again ensuring you keep stirring.
5. Add the banana mixture plus the brown sugar and stir gently to dissolve the sugar. Continue to cook on a medium-low heat until the mixture has reduced by a quarter; about 15-20 minutes. Make sure to mix and scrape the sides and bottom with a spatula from time to time. Once you’ve reached your desired consistency, season with salt to taste. Remove from the heat and allow to cool completely. Store in sterilised jars or bottles in a cool, dark place for up to 3 months.
   
   *Use tamari, not soy, if required for a gluten-free diet.
   To store

   The banana ketchup keeps for up to 4 weeks in the fridge once opened. Try serving it with any grilled meat or fish, as a dip for chips or drizzled over an omelette or scrambled eggs.

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