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Banana Ketchup

Sweet, tangy, and perfectly spiced, Banana Ketchup will be your new favorite condiment.
Prep Time10 mins
Cook Time45 mins
Servings: 3 half pints


  • 2 cups mashed bananas
  • 1 large onion chopped (about 2 cups)
  • 3 garlic cloves minced
  • 2 teaspoons grated fresh ginger
  • 1-2 bird's eye chilis chopped
  • 1 cup water divided
  • 3/4 cup sugar
  • 2 tablespoons tomato paste
  • 1 cup apple cider vinegar
  • 1/2 teaspoon allspice
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 2 tablespoons bottled lemon juice


  • Saute onion and garlic in 1/4 cup of the water over medium heat until soft. Add remaining ingredients and cook at a simmer stirring continuously until thickened, about 15 minutes.
  • Prepare boiling water bath while sauce is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  • Puree until smooth using an immersion blender or in the bowl of a food processor.
  • Ladle hot ketchup into a hot jar, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water bath canner. Repeat until all jars are filled.
  • Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seals, they should not flex when center is pressed.