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Video:How to Make Green Tomato Ketchup

with Sheilah Kaufman

Green tomato ketchup is a tangy condiment that pairs well with everything. Here's an easy recipe for this delicious twist on a classic.See Transcript

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Transcript:How to Make Green Tomato Ketchup

Hi, I'm Sheilah Kaufman, cooking teacher, cookbook author, food editor and culinary lecturer. And today we're going to make Green Tomato Ketchup.

Ingredients for the Green Tomato Ketchup

Now to make this you'll need:
  • 3 pounds of green tomatoes, sliced
  • 2-3 large onions, sliced
  • salt
  • 1/8 cup of mustard seed
  • 3/4 teaspoon allspice
  • 3/4 teaspoon cloves
  • 3/4 teaspoon ground mustard
  • 3/4 teaspoon ground ginger
  • 1/2 tablespoon of ground black pepper
  • 1/2 teaspoon of celery seed
  • 1/2 cup of brown sugar
  • white vinegar

Season the Tomatoes for Green Tomato Ketchup

To start with, we're going to take our sliced tomatoes and place them along the edges of our pot. Next, we're going to sprinkle salt -- as much or as little as you want -- on top of the tomatoes, and then top with some of the sliced onions.

Now you have to salt on top of this layer, so we're going to sprinkle more salt and then place another layer of tomatoes and we're going to keep doing this until we use all of the onions and all of the tomatoes. Cover and let it stand for 24 hours, then drain.

Cook the Tomatoes for Green Tomato Ketchup

We're going to add mustard seed, allspice, cloves, mustard, ground ginger, we want every drop. Black pepper, celery seed, and brown sugar, and we're just going to kind of toss this like you would with salad, just to get everybody getting some of everything.

Then we're going to cover this with vinegar, so you'll need a lot of vinegar, and now we're going to put it on the stove, bring to a boil, reduce the heat just a little bit and let it boil away for the next two hours.

Blend the Tomatoes for Green Tomato Ketchup

Now that our green tomato ketchup has cooked for two hours and cooled, we're going to drain off the new cooking liquid. And we really want to get rid of all of it, because we really don't want a watery ketchup.

Remember the important thing is that this is cool; you don't want to put hot food into a closed food processor or a blender. Okay, I like a nice texture to my ketchup, so this looks great. I'm going to leave room at the top so that this can expand as it cools.

And that's how you make green tomato ketchup. Thanks for watching!
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