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Philippine banana ketchup

Philippine banana ketchup

Main dishes

Philippine banana ketchup: mashed banana saba, cooked with vinegar, garlic, and onion until thickened, then bottled.

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Recipe from Yivan000, Urbano (Wikibooks), adapted by Recette de cuisine · · updated on

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Banana ketchup is a quintessential Filipino condiment. It is made with mashed banana saba, vinegar, garlic, and onions, and is bottled for sale.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr
  • Resting20 min
  • Total1 hr 50 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$10.91 $0.55 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

20 people
  • $3.49
  • $0.32
  • $0.21
  • $3.30
  • $0.16
  • $3.43

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Cook the banana saba in water until they are tender.
  2. Cut them into pieces about 1.2 cm in size. ≈ 8 min
  3. Measure 4 cups (approximately 960 ml) of mashed bananas. ≈ 3 min
  4. Add 1.2 liters of water. ≈ 3 min
  5. Blend until you have a smooth puree. ≈ 4 min
  6. In a pot, bring the vinegar, garlic (Allium sativum), and salt to a boil.
  7. Let it cool for a moment, then filter.
  8. Place everything in a bowl and add the banana puree. ≈ 3 min
  9. Cook for 30 to 40 minutes, or until thickened.
  10. Add the desired amount of red dye. ≈ 3 min
  11. Pour in the clean bottles. ≈ 3 min

The bill

Philippine banana ketchup

  • 20 semi-ripe banana saba$3.49
  • 240 ml of vinegar$0.32
  • 1 tablespoon of finely chopped garlic$0.21
  • 20 small Allium ascalonicum bulbs, finely chopped$3.30
  • 4 tablespoons of salt$0.16
  • 2 tablespoons of red food coloring$3.43

Total$10.91

that's $0.55 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 20 semi-ripe banana saba
  • 1.2 liters of water
  • 240 ml of vinegar
  • 1 tablespoon of finely chopped garlic
  • 20 small Allium ascalonicum bulbs, finely chopped
  • 4 tablespoons of salt
  • 2 tablespoons of red food coloring

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