Green Tomato Ketchup

A spoonable tangy sauce for chips and sandwiches. Makes about 350 ml. Preparation: 15 minutes. Cooking: 45 minutes.

Ingredients

• 650 g green tomatoes, chopped

• 120 g onion, chopped

• 1 garlic clove

• 120 ml cider vinegar (5% acidity)

• 85 g soft brown sugar

• 1 tsp fine salt

• ½ tsp ground ginger

• ¼ tsp ground allspice

Method

1. Combine everything in a stainless-steel pan. Simmer uncovered for 35–45 minutes until the vegetables are soft.

2. Blend thoroughly, then pass through a sieve for a smooth ketchup. Return to the pan and simmer briefly if it needs thickening.

3. Cool promptly and transfer to clean covered containers.

Storage

Refrigerate for up to 1 week or freeze for up to 3 months. This recipe is not suitable for untested cupboard storage.