Green Tomato Ketchup

This Green Tomato Ketchup knocks socks off its red supermarket cousin. It has a full bodied flavour that’s both tangy and sweet with a gentle chilli kick.

A bottle of Green tomato ketchup on a wooden board

The green tomatoes we use in this recipe are those scallywags left on the vine at the end of the season who resolutely will not turn red.

Green tomatoes are firmer and not as sweet as fully ripened red ones so you can’t really substitute one for the other in recipes, also why would you want to? These beauties are the cherished treasure at the end of the tomato harvest and they are an amazing ingredient in their own right.

This Green Tomato Ketchup is a brilliant recipe which allows us to enjoy our green produce even after the season has ended. It also elbows out the processed red stuff which somehow always wheedles its way into our fridge.

Why is this recipe worth making?

  • Uses up those green tomatoes left at the end of the season which never end up turning red.
  • Full bodied flavour that’s both tangy and sweet with a gentle chilli kick.
  • It enhances whatever food you are accompanying it with rather than overpowering it.

If you still have a load of green tomatoes to use up after making this recipe then why don’t you try this Green Tomato and Stem Ginger Streusel Cake. It may seem unusual but it’s an amazing cake!

Ingredients for ketchup on a wooden board

Ingredient List

  • Green tomatoes – these are the ones left at the end of the season that don’t turn ripe.
  • Bramley apple – for texture and fruity flavour
  • White onion – for flavour
  • Green chilli – leave the seeds in for the chilli kick or remove the seeds if you want something a little mellower. You can even leave the chilli out entirely if it’s for the kids too.
  • Fresh ginger – here’s where we pack in the flavour.
  • Spices – mixed spice, fennel, coriander and star anise for a little complexity
  • Cider vinegar – for that tang and for the preservation of the ketchup
  • White sugar – for sweetness and for the preservation of the ketchup

Hey, but this ketchup has another very special secret ingredient…

  • Sherry – The sherry provides a lovely cheeky note to the end of the ketchup which cannot be left out. I like to use Fino but a sweeter sherry can be used if you like.

How do you make Green Tomato Ketchup?

  1. Place all the ingredients, except for the sherry, in a large saucepan and bring to a boil.Ingredients for ketchup cooking in a saucepan
  2. Turn the heat down and cook at a medium simmer for about 50 minutes, stirring occasionally.Ingredients for ketchup cooking in a saucepan
  3. Pour in the sherry.Pouring sherry into green tomato ketchup
  4. Pour into a blender and blitz until smooth.Green Tomato Ketchup ingredients in the blenderGreen Tomato Ketchup in the blender
  5. Pour back into the saucepan and add the sherry, turn the heat back on and simmer for a further 20 minutes until it reaches a ketchup consistency.ketchup cooking in a saucepan
  6. Decant immediately into sterilised bottles.Green tomato ketchup being decanted from a saucepan into a bottle

FAQs and Pro Tips

  • You can leave out the seeds of the chilli for less intense heat.
  • Cider vinegar can be swapped out for white wine vinegar.
  • Once you’ve blended the ketchup then pour back into the saucepan and cook for a little longer until it reaches a lovely thick ketchup consistency. This can take up to 20 minutes.
  • Use clean sterilised bottles and new lids to ensure the bottles are sealed and stored correctly with no contamination.
  • The sauce will keep un-opened if stored in a cool dark place for up to 6 months.
  • The ketchup is good to eat immediately but only gets better if you leave for at least 2 weeks before eating.
  • Once you’ve opened the ketchup store in the fridge where it will keep for up to 1 month.

A bottle of Green tomato ketchup on a wooden board

How do you sterilise the bottles?

  • Place the very clean bottles you would like to use in an oven pre-heated to 140°C for 20 minutes.
  • Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar (this keeps the lids from going cloudy). I don’t sterilise my lids in the oven as they tend to ruin.

Recommended Equipment

  • Le Creuset Large Casserole Dish
  • Vitamix Blender
  • Stainless Steel Funnel
  • Sauce Bottles with Screw Cap

Green tomato ketchup drizzled over a plate of chips

What can you eat it with?

Don’t draw the line at chips this green tomato ketchup is excellent with sausages or in a bacon sandwich but we also love it with…

Salmon Fishcakes
Shepherds Pie
Quiche
Cauliflower Cheese
Fish Pie
Sausage Rolls
Crispy Salmon Nuggets
Bubble and Squeak

If you love making homemade preserves then why not try these:

If you make this Green Tomato Ketchup then please leave a comment below and give the recipe a rating which allows others to find this recipe on Google. If you make the recipe or use it as a building block for another delicious creation, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

A bottle of Green tomato ketchup on a wooden board
Print Recipe
5 from 2 votes

Green Tomato Ketchup

Full bodied flavour that’s both tangy and sweet with a gentle chilli kick.
Prep Time15 mins
Cook Time1 hr 20 mins
Course: Condiment
Cuisine: British
Servings: 40
Calories: 34kcal

Ingredients

  • 1 kg green tomatoes diced
  • 1 large white onion diced
  • 1 large bramley apple diced
  • 1 green chilli roughly chopped
  • 1 thumb-sized piece of ginger chopped
  • 2 teaspoons ground mixed spice
  • 1 tablespoon fennel seeds
  • 2 teaspoon ground coriander
  • 1 star anise
  • 200 ml cider vinegar
  • 200 g white sugar
  • 150 ml sherry

Instructions

  • Place the fennel seeds and star anise in a spice grinder or pestle and mortar and grind until fine.
  • Place the spices with all the ingredients, bar the sherry, in a large saucepan and cook on a medium heat for 1 hour, stirring occasionally.
  • Stir in the sherry then pour into a blender and blitz until smooth.
  • Pour back into the saucepan and simmer for up to 20 minutes until it reaches a good ketchup consistency.
  • Decant into sterilised glass bottles.

Video

Notes

  • Taken from Hazel Atkinson’s recipe in the Metro, slightly adapted for quantities
  • Makes 4 x 250ml bottles.
  • If you don't want the chilli kick then you can leave it out.
  • To sterilise the glass bottles place the very clean bottles you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
  • You can use the ketchup straightaway. The flavour will mature though if left for a couple of weeks.
  • The ketchup will keep up to a year if stored in a cool dark place.

Nutrition

Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 70mg | Fiber: 1g | Sugar: 7g | Vitamin A: 165IU | Vitamin C: 6.4mg | Calcium: 8mg | Iron: 0.2mg

This post was originally published in November 2013 but updated in October 2020 with more process pictures and further tips to make an excellent ketchup. The original recipe remains exactly the same.

Blackberry Hoisin Sauce

This Blackberry Hoisin Sauce is beautifully sweet and tangy with so many layers of flavour and gluten-free to boot.

Blackberry Hoisin Sauce

Hoisin sauce is one of those mystery condiments where you are not totally sure what’s in it but you know it tastes good dolloped into your duck pancakes. One thing for sure is that most commercially made hoisin sauce contains wheat meaning it’s no good for me. I began making my own so I could still enjoy dishes like these amazing Crispy Duck Summer Rolls, one of my favourite recipes from the blog and to use in my stir-fries.

Blackberry Hoisin Sauce

This year though as part of my huge blackberry haul I decided to make my Hoisin Sauce with blackberries instead of plums or damsons. The result has been astounding. Luke claims it’s the best preserve we’ve ever made and he’s right it’s definitely up there. The complex layers of flavour in this sauce are obscene. The sweet tanginess of blackberries, the richness of the prunes, fresh heat from ginger and chilli and plenty of spice.

Blackberry Hoisin Sauce

Blackberry Hoisin Sauce

I love making ketchup and sauces for preserving, it’s one of the most satisfying jobs and so easy. For Blackberry Hoisin Sauce the ingredients are brought to the boil in a large pan, blended and sieved to achieve the perfect consistency then just placed back in the pan with the sugar and tamari (a gluten-free version of soy sauce. You can also use coconut aminos or if you are not gluten-free then soy sauce is fine), cooked until thick and luscious then bottled. It’s 1-2 hours work and worth every minute as the jars will last you all year and then some. Homemade Blackberry Hoisin Sauce is an excellent gift so you’re also sorted for a few Christmas presents, it’s nice to check things off early.

Blackberry Hoisin Sauce

We’ve been playing fast and loose with our Blackberry Hoisin Sauce and eating it with everything. When Luke went to spread some on his sausage sandwich instead of ketchup at the weekend I was a little taken aback but I needn’t have been concerned, it was amazing. Obviously you can use it in stir-fries, with your duck pancakes, in chinese salad dressings, as a marinade for chicken wings, barbecued meat. Practically anything. This will be the most used condiment in your kitchen in no time.

Blackberry Hoisin Sauce

Blackberry Hoisin Sauce

Blackberry Hoisin Sauce is beautifully sweet and tangy with so many layers of flavour and gluten-free to boot.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Condiment
Cuisine: Chinese
Servings: 48 servings
Calories: 64kcal

Ingredients

  • 1 kg blackberries
  • 125 g pitted prunes
  • 200 g red onions
  • 50 g garlic (10-12 cloves)
  • 100 g fresh ginger
  • 2 red chillies
  • 500 ml Japanese rice wine vinegar
  • 2 teaspoons cinnamon
  • 1 piece star anise
  • 1 teaspoon black peppercorns
  • 2 teaspoons fennel seeds
  • 1 teaspoon schezuan pepper
  • ¼ teaspoon ground cloves
  • 500 g light soft brown sugar
  • 100 ml tamari or coconut aminos or soy sauce if not gluten-free

Instructions

  • Add blackberries, prunes, onions, garlic, ginger, chillies, vinegar to a large preserving pan.
  • Bring to the boil, then turn down the heat gently to simmer for 20 minutes.
  • Remove from the heat then add the spices and rest the sauce for 5 minutes.
  • Blend the sauce in batches then sieve to achieve a beautifully smooth consistency.
  • Pour the sauce back in preserving pan and add the brown sugar and tamari.
  • Bring the sauce back to the boil until the sugar has dissolved then simmer for 15 minutes to thicken.
  • Remove from the heat. Rest for 5 minutes then decant into sterilised jars*.

Notes

  • Inspired by the Hoisin Sauce recipe in Thane Prince’s Perfect Preserves
  • The sauce will keep for about 6 months if stored somewhere dark and cool.
  • *To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
  • Yield 8 200ml jars

Nutrition

Calories: 64kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 99mg | Fiber: 2g | Sugar: 12g | Vitamin A: 85IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 0.4mg