1 pound very ripe bananas, broken into 1-inch pieces
1 ripe mango, peeled and cut into 1/4 -inch dice
1/4 cup fresh orange juice
1 tablespoon light brown sugar
1 1/2 teaspoons curry powder
Salt and freshly ground pepper
1 tablespoon white wine vinegar
About 1/3 cup fresh lime juice
How to Make It
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.
The ketchup can be refrigerated for up to 2 days.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.