I first got here throughout banana chilli ketchup whereas staying in a self catering condominium in Edinburgh. It takes a certain quantity of planning to purchase precisely sufficient meals to maintain two adults for 3 days, losing nothing, when your close by purchasing choices are the Harvey Nichols meals corridor (ineffectual, costly, however enjoyable to stroll round gasping at and making furtive notes in any respect the flowery pastas), or a Sainsbury’s Native, the place fruit and veg are offered in giant packets and nothing by the handful.
I discovered a banana habanero chutney in Harvey Nicks by Mr Vikki’s, a small Cumbrian firm, and we wolfed our manner by way of two jars of it in a weekend. I knew that as quickly as I received residence and into my very own kitchen, I might be knocking up my very own model. And I’ve carried out it many instances since, every batch barely completely different to the final, and every disappearing into the houses of assorted pals who’re completely obsessive about it. It’s a great accompaniment to a curry, or grilled cheese, or dolloped on the facet of a pile of mac n cheese, or unfold on toast, crackers, eaten as a dip with greens or tacky nachos – it’s extraordinarily versatile! And when you’ve received the measure of it, you’ll be able to modify it to style – add extra warmth by upping the mustard and chilli, or make it a little bit extra bitter with further vinegar, or pad it out by including a hefty quantity of candy softened onion to the bottom. So that is my base recipe, however I can actually say it varies each single time I make it.
These days I add the thinly sliced banana peel as effectively, which is completely edible and packed filled with vitamins – and I really feel that I owe Max La Manna an apology for noisily doubting him over this once we did a chat collectively on the Edinburgh Wellbeing Competition earlier within the yr. Caught totally unexpectedly by his revelation that he stir-fried his leftover banana peels, I nearly fell off my chair in shock, however he’s proper, and should you aren’t accustomed to his frankly life-changing method to zero waste cooking, you’ll be able to test it out right here.
(To be clear, the banana ketchup is 100% my recipe, I simply added the peels after Max advised me – and some hundred equally sceptical individuals – that they have been edible!)
Makes two respectable sized jars from 43p every
1 giant onion, 7p (70p/1kg, Growers Choice at Asda)
four bananas, peels and all, 52p (13p every unfastened, Asda)
four fats cloves of garlic, 10p (30p/bulb, Asda)
100g sugar, 7p (69p/kg, Silver Spoon white sugar, Asda)
100ml vinegar, 4p (29p/568ml distilled clear malt vinegar, Asda)
½ tsp chilli powder, 2p (80p/100g, KTC)
1 tbsp mustard, 4p (37p/185g, Asda)
1 tsp nigella seeds (optionally available)
Peel the bananas and break the chunks right into a bowl, then mash them with a fork till effectively damaged up and a bit sloppy.
Very finely slice the peel, discarding solely the powerful stalk on the high and the puckered finish, and switch to a medium-sized saucepan, ideally a non-stick one or one with a heavy backside. Peel and finely slice the garlic cloves and add them to the pan, together with the sugar, vinegar, chilli and mustard seeds and, if utilizing, nigella seeds.
Flip the warmth as much as medium and prepare dinner for a couple of minutes, stirring intermittently, after which add the banana chunks. Flip the warmth down a fraction, and prepare dinner for a couple of minutes till the banana combination begins to bubble and spit at you. Impetuous, I do know, however that’s how issues are taking place.
Cut back the warmth to low and prepare dinner for 30 minutes, or till the liquid has decreased by a 3rd and thickened. Take away from the warmth and pour right into a clear (ideally sterilized) jar.
Seal and depart to chill earlier than transferring to the fridge.
Should you would favor a smoother ketchup, you’ll be able to mix the peels and flesh collectively in a small bullet blender firstly, together with the garlic, sugar, mustard, chilli and vinegar, and prepare dinner all of it on a low, sluggish warmth for round 30 minutes, stirring intermittently so it doesn’t catch and burn. Once I’ve carried out it this manner the ketchup finally ends up a darker yellow, and typically a ruddy brown, so I add a splash of turmeric to pep it again up once more and make it look shiny and appetising. Each strategies are equally pretty much as good – the chunky model is nice in cheese sandwiches, whereas the smoother model is simpler to smuggle previous suspicious palates.
This recipe is predicated on the Banana Chilli Ketchup in Veganish by me, Jack Monroe, and should you preferred it you need to try the e book, right here. (That is an affiliate hyperlink, however I’m guessing that since I’m the creator, you in all probability enable for a level of bias in me recommending my very own work anyway! However I’m obliged to declare that I could earn a small fee must you select to make a purchase order by way of any of the hyperlinks on this web page.)
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