Make Better Banana Ketchup At Home from Scratch

Resourcefulness has always flowed within the Filipinos’ blood. The banana ketchup is the prime example of this.

When tomato ketchup introduced to the Philippines by American soldiers during World War II, we had to adapt due to the lack of the type of tomato used to produce their ketchup at the time. Thus, the banana ketchup was born.

Needless to say, it’s become a Filipino household staple. Now, you can make your own!


260gm red or white onion, peeled & finely sliced (approx. 3 medium sized onions)

25gm garlic, peeled & finely sliced (approx. 8 or 9 cloves)

80gm ginger, peeled & finely sliced (approx. 2 x 6cm knobs)

100gm jalapeño chilli, finely sliced (approx 4-5 chillies)

180gm vegetable or any neutral cooking oil (approx 3/4 cup)

200gm tomato paste (approx. 1 cup)

3/4 tsp turmeric powder

1+1/2 tsp smoked paprika

3/4 tsp allspice powder

1/4 tsp cayenne pepper

1kg very ripe bananas, peeled

400gm coconut vinegar (approx 2 cups…. in the video I use banana peel vinegar)

675gm palm or brown sugar (approx. 3+1/3 cups)

200gm light soy sauce (approx. 3/4 cup)

75gm fish sauce (approx 1/4 cup)

5gm salt (or to taste)

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