Green Tomato Ketchup
Full bodied flavour that’s both tangy and sweet with a gentle chilli kick.
- 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
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.
- 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.
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