Mango Banana Ketchup Recipe

[Guest guest]

Mango Banana Ketchup Recipe

 

2 mangos, peeled and coarsely chopped

1 very ripe banana, peeled and coarsely chopped

1/4 cup finely diced sweet onions

1 Tablespoon tomato paste

1 clove garlic, chopped

1 teaspoon kosher salt

2 Tablespoons light brown sugar, packed

1 Tablespoon molasses

1/4 cup balsamic vinegar

1 Tablespoon Worcestershire sauce (veg)

1/2 teaspoon ground chipotle pepper

1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/4 teaspoon freshly-grated nutmeg

1/4 teaspoon ground cloves

1/2 cup water

 

Preparation:

Place the mangos, bananas, sweet onions, tomato paste, garlic, salt, brown

sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor

and pulse until pureed.

 

Transfer puree to a saucepan. Add ground chipotle pepper, ginger, cinnamon,

allspice, nutmeg, cloves, and water. Stir to combine. Bring to a low boil.

Reduce heat and simmer, stirring often, for 15 minutes. Let cool to room

temperature to serve. Cover and refrigerate leftovers and use within two weeks.

 Hugz

karen

 

 

 

 

 

[Guest guest]

Sounds, yummy, Karen.

And this goes well with what? Spahetti? Chips?

Hugs to You, too,

Beatriz

 

--- On Sun, 6/22/08, Karen George <daddyslilladyk wrote:

Karen George <daddyslilladyk

Mango Banana Ketchup Recipe

 

Sunday, June 22, 2008, 10:19 PM

 

 

 

 

 

 

 

 

 

 

 

Mango Banana Ketchup Recipe

 

 

 

2 mangos, peeled and coarsely chopped

 

1 very ripe banana, peeled and coarsely chopped

 

1/4 cup finely diced sweet onions

 

1 Tablespoon tomato paste

 

1 clove garlic, chopped

 

1 teaspoon kosher salt

 

2 Tablespoons light brown sugar, packed

 

1 Tablespoon molasses

 

1/4 cup balsamic vinegar

 

1 Tablespoon Worcestershire sauce (veg)

 

1/2 teaspoon ground chipotle pepper

 

1/4 teaspoon ground ginger

 

1 teaspoon ground cinnamon

 

1 teaspoon ground allspice

 

1/4 teaspoon freshly-grated nutmeg

 

1/4 teaspoon ground cloves

 

1/2 cup water

 

 

 

Preparation:

 

Place the mangos, bananas, sweet onions, tomato paste, garlic, salt, brown

sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor

and pulse until pureed.

 

 

 

Transfer puree to a saucepan. Add ground chipotle pepper, ginger, cinnamon,

allspice, nutmeg, cloves, and water. Stir to combine. Bring to a low boil.

Reduce heat and simmer, stirring often, for 15 minutes. Let cool to room

temperature to serve. Cover and refrigerate leftovers and use within two weeks.

 

Hugz

 

karen