Banana Ketchup

3 very ripe bananas (peeled)
1 medium onion peeled and quartered
1 cup black raisins
1/2 chili pepper, sliced
1 cup balsamic vinegar

1 1/2 tsn salt
1/4 tsn nutmeg
1/2 tsn black pepper
4 tsn ground cloves
4 oz tomato paste

Blend bananas, onion, raisins, chili and vinegar in a food processor (or use a hand mixer)
Transfer to a sauce pan and add remaining ingredients.
Stir together.
Bring to a boil, stir well, simmer over low heat with no cover.
Stir frequently to prevent sticking; if necessary add a little water.
Remove from heat and let the ketchup cool slightly. Stir well with a whisk.
Transfer to sterilized jars or bottles.
Sealed and stored in an air tight container ketchup should keep for at least 3 months. Once opened, store in a fridge.
Should last about 2 weeks in the fridge.