Best 4 Chile Banana Mango Ketchup Recipes

SPICY MANGO KETCHUP

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cinnamon, allspice, cloves and habanero and cook an additional 1 minute. Add the mango and continue cooking until softened, about 5 to 7 minutes. Place the mango mixture into the bowl of a food processor, add the vinegar and process until smooth. Season with salt and pepper to taste. Serve at room temperature.

HOMEMADE BANANA KETCHUP

Steps:

• Gather the ingredients.
• Place the bananas, garlic, 2/3 cup of the vinegar, raisins, onions, and tomato paste in the bowl of a food processor fitted with a metal blade.
• Process until it is smooth and pour it into a large, heavy saucepan.
• To the banana mixture in the saucepan, add the remaining 2/3 cup vinegar, 3 cups of water, brown sugar, salt , and ground chipotle chile pepper. Stir to combine.
• Bring the mixture to a boil over medium-high heat, stirring often. Reduce the heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes.
• If the ketchup gets too thick and begins to stick to the pot, add some of the remaining water (up to 1 cup).
• Add the corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon.
• Stir in the rum and remove the pan from heat. Let it cool for 10 minutes.
• Push the ketchup through a fine strainer, mashing the solids with the back of a spoon.
• Let it cool to room temperature.
• Pour the banana ketchup into glass bottles or jars, cover, and refrigerate.

MANGO KETCHUP

Steps:

• STEP ONE:
• Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade.
• STEP TWO:
• Add the remaining ingredients and pulse together.
• STEP THREE:
• In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until well-reduced and thickened. Remove from the heat and let cool.
• STEP FOUR:
• Strain through a fine sieve. Refrigerate for 24 hours before using.

MANGO WITH CHILE-LIME SALT

Steps:

• In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
• Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.