Green Tomato and Grape Ketchup

I get really excited at this time of year because it’s when I get to make my ketchups for the coming months. You can get red tomatoes all year round but for me its their younger, tarter selves that I crave.

This ketchup is so easy to make. I was given a big bag of seedless grapes so decided to throw them in too and it turned out to be a brilliant addition. I stuck to green fruit and veg for this one in order to get a nice green ketchup.

Ingredients: (I made about 3L)

  • big glug of olive oil
  • 7 white onions
  • 2 kg green tomatoes
  • 100g fresh ginger, peeled and chopped
  • 6 spring onions
  • 1.5 kg green seedless grapes
  • 4 green chillies
  • big bunch parsley and stalks
  • 1 handful coriander seeds
  • 2 handfuls fennel seeds
  • 3 bay leaves
  • 7 crushed green cardamon inner pods
  • 2 big pinches salt
  • 400ml vinegar ( a mix of cider & white wine)
  • 400g sugar
  • ground pepper


  1. Put your oil, chopped veg and spices in a giant heavy based pot and cook until softened.
  2. Blitz using a stick blender or food processor then sieve twice to get it all lovely and smooth.
  3. Add your vinegar and sugar to the sieved ketchup and return to the heat, reduce until you reach a nice thick consistency( do remember though it will get even thicker as it cools), adjust seasoning then decant into sterilised bottles.

2 thoughts on “Green Tomato and Grape Ketchup

  1. riponia says:

    Having seen your similar recipe in Great Food, I’m definitely doing this – or something like it – this autumn. I did a fairly standard tomato ketchup last year (and gave most of it way away as gift, stupidly) which was fine but a good idea to be more adventurous. Especially as this year’s tomatoes – pathetic specimens as they are – show no sign of wanting to turn red. You haven’t put a quantity for sugar – are you thinking just according to taste?


  2. HazyP says:

    Bugger! Sorry Tim I put 400g on the line above, have joined the 2 together now, posting whilst tired again! I do everything according to taste really, it’s a good guide to start off with equal ml vinegar to g of sugar then adjust to your own tastebuds. That quantity works really well for me. I just use white sugar in this to keep the green colour, when making the harvest one I often use a light brown sugar

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s