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Banana Ketchup / Beach Sauce

This is a great sauce that can be made anywhere from completely cool to mega spicy and is a great way to use up bananas. I love it both ways, it all depends on what you are having it with and how hot you can handle.

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The sauce itself is a version of banana ketchup from the Philippines with molasses from Mauritius and then over to the Caribbean for the thyme, nutmeg and optional scotch bonnet. So some of the best beaches from around the world, hence the name. If you want to make it super spicy other chillies will work but I just love the fruity match of scotch bonnet with banana.

Ingredients

makes one jam jar

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  • 3 medium bananas (400g)

  • 1/2 small onion

  • 2 cloves garlic

  • 1 tsp chopped ginger

  • 2 tbsp molasses

  • 1/4 tsp chilli powder

  • 1 scotch bonnet chilli (optional)

  • 1/4 tsp nutmeg

  • 1/4 tsp turmeric

  • 1 tbsp thyme leaves

  • 1 tbsp groundnut or vegetable oil

  • 4 tbsp cider vinegar

  • 100ml cold water

  • pinch of salt

Method

Chop your onion first and sweat down on a low heat in a saucepan with the oil. Whilst this is  doing chop up your garlic, ginger and chilli (if using). You don't have to worry about the size of the chops here as everything will be blended at the end.

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Now add the garlic, ginger and chilli to the onions and continue to sweat down for another 2 mins until they have softened.

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Once done add the spices and stir for 30 seconds or so until they become really fragrant then add in the water and all the rest of the ingredients breaking, the bananas up as you go. Turn up the hob to bring it to a simmer then leave it simmering away uncovered for 15 mins to allow all the flavours to mingle and the sauce to reduce a little.

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After 15 mins take the sauce of the heat and leave to cool a bit (about 15mins more) before pouring into a blender and whizzing it up until it's smooth. Give it a taste and season with salt as necessary. It's all down to your taste here.

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The best thing to do now is give it a quick test for consistency. If a bit holds well on a plate you are done but if it feels a bit loose you can return it to the pan and simmer until it gets to where you like it.

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Now just decant into a jar, leave to cool, then pop it in the fridge until you are ready brighten up a meal with this incredible fruity sauce.

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