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
- Put your oil, chopped veg and spices in a giant heavy based pot and cook until softened.
- Blitz using a stick blender or food processor then sieve twice to get it all lovely and smooth.
- 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.