Filipino banana ketchup

I expected tomato ketchup when I asked for ketchup, but instead I got this sweet strange sauce. Being six years old I could not understand why every thing had to taste strange and different.

Now as an adult, I’ve learned to appreciate the sauce with barbecue.
Urban legend says that the ketchup came about when the american soldiers came to the Philippines and the demand for ketchup became greater than what was available. There were hardly any tomatoes in the Philippines, but there was an abundance of bananas.
0.5 dl raisins
0.25 dl onions
2 cloves minced garlic
0.5 dl tomato pure
2 large ripe bananas
1.5 dl cider vinegar
4.5 dl water
0.5 dl sugar
1 tsp salt
1/2 teaspoon ground chili flakes
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon dark rum
Combine raisins, onions, garlic, tomato pure, bananas, water, sugar and 2/3 of apple cider vinegar in a sauce pan.

Bring this to a boil and blend the mixture with an immersion blender, add the rest of the vinegar, salt and the chili flakes.

Let this simmer for about an hour on medium heat.  Stir once in a while so the sauce won’t burn. If the mixture gets to thick, dilute with a little water.

Add the rest of the spices and let this simmer another 30 minutes until you get the consistency of ketchup.
Store the sauce in clean bottles or jars.