This ketchup recipe has a full bodied flavour that’s both tangy and sweet with a gentle chilli kick.
Green Tomato Ketchup
1 kg green tomatoes, diced (8-10 tomatoes)
1 large white onion, diced
1 large apple, diced
1 green chili, roughly chopped (optional)
1 thumb-sized piece of ginger, chopped
2 tsp ground mixed spice
1 tbsp fennel seeds
2 tsp ground coriander
1 star anise
3/4 c cider vinegar
1 c white sugar
½ cup sherry or sub 2 tbsp apple cider vinegar
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Place the fennel seeds & star anise in a spice grinder or pestle & mortar, grind until fine.
Combine ground spices with all ingredients, excluding sherry, in a large saucepan. Cook on medium heat for 1 hour, stirring occasionally.
Stir in the sherry, then transfer the mixture into a blender & blitz until smooth.
Pour mixture back into saucepan & simmer for up to 20 min until it reaches a desirable ketchup consistency.
Decant the resulting ketchup into sterilized glass bottles. Store in fridge. Flavour will mature if left for a couple of weeks. Makes 4 x 250ml bottles.fromthelarder.co.uk/green-tomato-ketchup