Banana Ketchup

Ingredients:

70g sultanas
40g onions, coarsely chopped
2 large garlic cloves
80ml tomato purée
320ml cider vinegar
4 large, very ripe, bananas, peeled and sliced into chunks
800ml water
100g dark brown sugar
1 1/2 tsp salt
1/2 tsp cayenne pepper
60ml golden syrup (light corn syrup)
2 tsp ground allspice
3/4 tsp ground cinnamon
3/4 tsp freshly-grated nutmeg
1/2 tsp freshly-ground black pepper
1/4 tsp ground cloves
2 tsp dark rum

Method:

Combine the sultanas, onions, garlic, tomato purée and 80ml of the vinegar in a blender or food processor. Process until smooth then transfer the mixture to a heavy-based saucepan.

Stir in the banana chunks along with a further 80ml of the vinegar then process the mixture until smooth. Turn the mixture into the saucepan then stir in the remaining vinegar and the water. Stir in the brown sugar, salt and cayenne pepper.

Bring the resultant mixture to a boil over medium-high heat, stirring frequently. Reduce to a low simmer and cook for about 75 minutes, stirring occasionally, until the ketchup thickens. If the mixture threatens to 'catch' and stick to the base of the pan then stir in a little more water.

Now add the golden syrup, allspice, cinnamon, nutmeg, black pepper and cloves. Continue cooking, stirring constantly, for a further 15 minutes, until the mixture is thick enough to coat the back of a metal spoon. Take off the heat and stir in the rum then set aside to cool for a few minutes.

Pass the ketchup through a fine-meshed sieve, pressing down with the back of a spoon to extract as much liquid as possible. Transfer the liquid to jars or bottles. Seal and refrigerate. The ketchup will last for up to 1 month.

Banana Ketchup

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