Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) vegetable oil 1 large (about 1 1/2 cups) onion , chopped 2 large ripe bananas , cut into 1-inch pieces 1 cup(s) pineapple juice 2 teaspoon(s) distilled white vinegar 1/2 teaspoon(s) curry powder 1 teaspoon(s) ground coriander 1/2 teaspoon(s) salt 3 tablespoon(s) lime juice 1/4 teaspoon(s) red pepper flakes

Instructions Jump to Ingredients ↑

  1. Make the ketchup: Heat oil over medium heat in a small saucepan. Cook the onion until soft. Add the banana, pineapple juice, 1 cup water, vinegar, curry, coriander, and salt and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Transfer mixture to a food processor and process until very smooth -- about 5 minutes. Strain through a fine sieve. Stir lime juice and red-pepper flakes into the strained mixture and let cool. Store refrigerated in a covered container for up to 2 weeks.


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