Heat oil in medium saucepan on medium heat. Add onion; sauté 5 minutes or until softened. Add garlic, jalapeño, turmeric and allspice; sauté 30 seconds or until fragrant.
Stir in bananas, vinegar, sugar and sea salt. Bring to simmer on medium heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally. Remove from heat. Let cool 10 minutes.
Spoon mixture into blender or food processor; cover. Blend on high 1 minute or until smooth. With centre part of cover removed and blender on, slowly pour in water and blend until the consistency is similar to traditional ketchup.
Storage Tip: Store ketchup in clean, tightly covered container or jar in refrigerator up to 2 weeks.
Test Kitchen Tip: Use Banana Ketchup to prepare Pinoy Pork BBQ with Green Mango Slaw.
Nutrition Information Per Serving: 33 Calories, Fat 1g, Saturated Fat 0g, Protein 0g, Carbohydrates 6g, Cholesterol 0mg, Sodium 126mg, Fibre 1g
Amount Per Serving
Calories 36Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.3g
Total Carbohydrates 7g2%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.