Banana-Mango Ketchup

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

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  • Servings: MAKES ABOUT 3 CUPS

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  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 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 this recipe

  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.

Contributed By Published June 1996

474997 recipes/banana-mango-ketchup 2013-12-06T23:10:46+00:00 Chris Schlesinger, John Willoughby summer|barbecue-cookout|fathers-day|american|marinades-and-rubs|sauces-and-condiments|fast|make-ahead june-1996,banana mango ketchup,marinades and rubs,grilling recipe,Chris Schlesinger,John Willoughby,East Coast Grill recipes,banana-mango-ketchup 474997

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