2 Tablespoon olive oil
½ cup finely chopped sweet onion (about 1 small onion)
2 medium cloves garlic, minced
1 teaspoon dried green chili (See Note 1)
2 teaspoons freshly grated ginger
½ teaspoon ground turmeric
¼ teaspoon ground allspice
2-3 large ripe bananas
¼ cup apple cider vinegar
1 Tablespoon raw local honey
1 Tablespoon tomato paste
½ teaspoon salt, plus more to taste
Water, as needed
In a medium bowl, mash bananas using a potato masher. You could also put them in a food processor or high speed blender.
In a medium saucepan, heat oil in over medium heat until shimmering. Add onions and cook, stirring occasionally, until onions have softened, about 5 minutes. Add garlic, green chili powder, ginger, turmeric, and allspice and cook until fragrant, about 30 seconds.
Stir in bananas, vinegar, honey, tomato paste, and salt; bring to simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring often. Remove from heat and let cool for 10 minutes.
Transfer ketchup to a food processor fitted with a steel blade and process until smooth, about 1 minute. Thin with water as needed to reach a ketchup-like consistency. Season with additional salt to taste.
Transfer to an airtight container.