Spicy Green Tomato Ketchup

We’ve been growing veg in our back garden for several years, increasing the varieties and volumes each year. In 2009 we ended up with an unexpectedly large number of tomato plants. Tomato plants which need sun to ripen. In a summer which didn’t really give us much sun. At all!

Having had such lovely feedback on the first batch of spicy tomato ketchup I made back in July (to my grandfather’s recipe, for sale on my one-off Covent Garden stall) I figured it would be even better (psychologically, if not taste-wise) if I made it with tomatoes grown by our own fair hands!

I didn’t take any photos of the two batches I made in September, one red and one green.

But I made another really large batch with the several kilos of green tomatoes I finally accepted were never going to ripen and harvested in early October.

For some reason I forgot to blog it, but as I just found the photos and really like the recipe, I decided late is better than never!

I think I worked a little too hard when mashing the tomato through the sieve as the ketchup ended up with tiny but visible fragments of tomato seeds through it. These don’t spoil the taste, or even the texture, on eating, but make it look less visually appealing than the two earlier batches.

The actual colour is greener than it appears in these images!

The recipe I followed is my grandfather’s one for spicy tomato ketchup, on Mamta’s Kitchen. This recipe uses ripe red tomatoes. For green tomato ketchup, omit the optional red peppers and add extra sugar, to taste.

I’m submitting this post to Inheritance Recipes.

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9 Comments to "Spicy Green Tomato Ketchup"

  1. S

    Kavey I havent seen you on twitter in ages, have you abandoned us? What happened to the marriage deal we had? 🙂 I love spicy ANYTHING and if this condiment tastes as good as it sounds, I shall be slathering it on everything. x shayma

  2. meemalee

    I have heard so many people going on about how good this ketchup is – please, please can you bring me a bottle next time I see you? x

  3. Kavey

    Shayma, how could I abandon you? No, I've just been on holiday for past 4 weeks, and had NO internet access (can you imagine?!) I'm back now!

    Meem, the lovely comments have been about the red tomato version, using the same recipe, and that's all used up but you're welcome to a jar of the green if you fancy it!

  4. kaveyeats

    Thank you, yes it’s good to have another way to use green tomatoes, some years we have such a lot left at the end of the season that are way too young to ripen!

  5. solange

    Hey, you may have crack it, I am not a great fan of ketchup but green my be a completely different matter. I shall try this recipe out with the tomatoes left over from the allotment. brilliant


    The advantage of making your own – whether it’s using ripe red or yellow tomatoes or unripe green ones – is that you can balance the acidity/ sugar levels to your taste, so even with red ketchup and yellow ketchup, you can veer away from sweet if you want!


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