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Indian-Spiced Banana Catsup: In a large heavy-bottomed nonreactive saucepan, saute onion, garlic and banana in canola oil over medium high heat just until onion turns translucent, approximately 3-5 minutes. Add allspice, curry and garam masala and cook for 30-45 seconds longer, or just until fragrant. Add tomato paste, white vinegar, brown sugar, salt, molasses, corn syrup, and water; cook, stirring constantly to mix ingredients, for 5 minute. Use an immersion blender or regular blender and process until smooth. Return mixture to saucepan if regular blender was used and place over low heat; simmer gently until mixture thickens to the consistency of ketchup, approximately 45 minutes to 1 hour. Add lime juice and taste, adjusting salt if necessary before serving. Refrigerate to chill for several hours before serving.
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Banana Corn Fritters: Preheat oven to 400u00b0F. Coat a baking sheet with cooking spray. Whisk cornmeal, flour, baking powder, salt, garam masala and chipotle in a medium bowl. Mix banana, cream corn, egg and buttermilk in another medium bowl. Add the cornmeal mixture, thawed corn and 2 tablespoons chopped cilantro to the banana mixture and stir until just incorporated. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes. Sprinkle fritters with remaining chopped cilantro and serve with Indian-Spiced Banana Catsup.
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NOTE: Both recipes can be doubled and/or tripled. They can also be made ahead 1-2 days. Store the catsup in a tightly sealed container. Wrap the fritters in parchment paper and then store in a tightly sealed container; reheat in a hot skillet or oven before serving.
