Banana-Mango Ketchup

• Recipe by Chris Schlesinger and John Willoughby

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

Ingredients

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

Directions

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.