My F&W
quick save (...)

Banana-Mango Ketchup

  • FAST

Use with any kind of beefsteak, pork, Italian sausage, kielbasa, chicken.

Plus: More Grilling Recipes and Tips

  1. 1 tablespoon vegetable oil
  2. 1 medium onion, finely chopped
  3. 1 pound very ripe bananas, broken into 1-inch pieces
  4. 1 ripe mango, peeled and cut into 1/4 -inch dice
  5. 1/4 cup fresh orange juice
  6. 1 tablespoon light brown sugar
  7. 1 1/2 teaspoons curry powder
  8. Salt and freshly ground pepper
  9. 1 tablespoon white wine vinegar
  10. About 1/3 cup fresh lime juice
  1. Heat the vegetable oil in a nonreactive medium saucepan. Add the onion and cook over moderate heat, stirring, until translucent, about 7 minutes. Add the bananas and cook, stirring occasionally, for 5 minutes. Add the mango, orange juice, brown sugar, curry powder and season with salt and pepper. Cook, stirring, until thickened, about 5 more minutes. Remove from the heat and stir in the vinegar and 1/3 cup of the lime juice, adding more to taste. Serve warm or at room temperature.
Make Ahead The ketchup can be refrigerated for up to 2 days.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.