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–+ servings
A bottle of Green tomato ketchup on a wooden board
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Green Tomato Ketchup

This ketchup recipe has a full bodied flavour that’s both tangy and sweet with a gentle chilli kick.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Condiment
Cuisine: British
Servings: 40
Calories: 34kcal
Author: Georgina Hartley

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 see notes
  • 1 tablespoon fennel seeds
  • 2 teaspoon ground coriander
  • 1 star anise
  • 200 ml cider vinegar
  • 200 g white sugar
  • 150 ml sherry
Metric - US Customary

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.
  • I urge you to make your own mixed spice which tastes so much better than shop bought. This recipe is also ideal if you can't find it in your local grocery store British Mixed Spice Recipe.
  • 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.

Ingredient measurements

  • US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

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