2 tbsp olive oil, 1 large onion, roughly chopped, salt, 3 garlic cloves, minced, 3 red chillies, roughly chopped, thumb-sized piece of ginger, grated, 1 tsp coriander seeds, 5 cloves, 1 cinnamon stick, 1/2 tsp black pepper, 1 tsp allspice, ground, 1/4 tsp nutmeg, ground, 1/2 cup dark brown sugar, 1/4 cup cider vinegar, 1/3 cup dark rum, 1 tbsp dark soy sauce, 5 overripe bananas, mashed, 1 lemon, juice & zest, 1 lime, juice & zest, 1 tsp dried thyme, 1 bay leave
Heat the oil in a medium pot. Add the onions and a little bit of salt and sweat them over a medium heat until they turn soft and translucent, about 10 minutes. Add the garlic, chillies, ginger and dried spices and fry over a low heat for about a minute, stirring all the time, until the mix starts to give off a fragrant smell.
Add sugar, vinegar, rum, soy sauce, bananas and the citrus and herbs. Stir well and bring to a boil. Cover and let simmer over a low heat for about an hour. Stir from time to time to check nothing is burning.
Remove from heat. Fish out the cinnamon stick and the bay leave and discard . Blend the rest of the liquid to a fine sauce. Fill your ketchup into a suitable botle. The ketchup will keep for a few weeks in the fridge.
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