Grandma's Green Tomato Ketchup

Name: Grandma's Green Tomato Ketchup
Prep time: 30 min
Cook time: 120 min
Total time: 210 min
Yield: 20 jars
Cuisine: Quebecois
Ingredients: 1 1/2 kg green tomatoes (chopped); 500 g onions (chopped); 2 cups white vinegar; 2 cups sugar; 2 tbsp salt; 1 tsp ground allspice; 1 tsp ground cinnamon; 1 tsp ground cloves; 1 tsp ground ginger

210 min 20 jars Medium

All Recipes

Grandma's Green Tomato Ketchup

A tangy and sweet green tomato ketchup that adds a unique twist to your condiments.

Prep

30 min

Cook

120 min

Total

210 min

Servings

Difficulty

Medium

Green tomato ketchup is a cherished condiment, especially in regions like Saguenay where the short growing season often leaves tomatoes green. This version, inspired by Grandma’s recipe, captures the unique taste of unripe tomatoes blended with spices and vinegar. The tangy and slightly sweet profile of green tomato ketchup makes it a versatile addition to many dishes. Whether you're looking to jazz up a burger, spice up a meatloaf, or simply enjoy it as a dip, this ketchup is sure to impress your taste buds.

Ingredients

Servings

Ketchup Ingredients

Instructions

Prepare the vegetables

Chop the green tomatoes and onions into small pieces.

Pro tip: Use a food processor to speed up the chopping process.

Combine ingredients

In a large pot, combine chopped tomatoes, onions, vinegar, sugar, salt, allspice, cinnamon, cloves, and ginger.

Pro tip: Ensure all ingredients are well mixed before heating.

Cook the mixture

Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for about 2 hours until thickened.

Pro tip: Stir frequently to prevent the mixture from sticking to the bottom of the pot.

Blend the ketchup

Once thickened, use an immersion blender to puree the mixture until smooth.

Pro tip: For a traditional texture, you can leave it slightly chunky.

Sterilize jars

While the ketchup is cooking, sterilize jars and lids by boiling them in water for 10 minutes.

Pro tip: Ensure the jars are completely dry before filling.

Jar the ketchup

Pour the hot ketchup into the sterilized jars, leaving 1 cm (1/2 inch) headspace. Seal with lids.

Pro tip: Use a funnel to avoid spills and ensure a clean seal.

Process the jars

Place jars in a water bath canner and process for 10 minutes for proper sealing.

Pro tip: Adjust processing time based on your altitude.

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Tips & Tricks

<ul><li>Use firm green tomatoes for the best texture and flavour.</li><li>Adjust sugar to taste for preferred sweetness.</li><li>Store in sterilized jars to extend shelf life.</li><li>Allow the ketchup to mature for a week before using for optimal flavour.</li></ul>

Serving Suggestions

Green tomato ketchup is best served as a condiment alongside meats, sandwiches, and burgers. It pairs well with dishes that benefit from a hint of tanginess. To make ahead, prepare and store the ketchup in sterilized jars. It can be refrigerated for up to one year, allowing the flavours to deepen over time.