Green Tomato Ketchup

Wobblyshot1

Wobblyshot1

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What do you do with the green tomatoes when you clean up the garden. My Mom and Grandmother called it green tomato ketchup. Others call it chow-chow. I used their recipe as best as I could translate it. Its really good as a condiment on beans or whatever you like. I did a taste test and it was good.
 
WS--
My Mom ate green tomato's but I never could get past that first taste.

For your ketchup Can you post up a recipe? My daughter is asking, she is turning into a real cook.
 
My grandmother used to make some kind of green tomato concoction that looked like a green paste sweetened with sugar. It was good but I don't have any idea what she did.
 
DaveB":1e91uxg3 said:
WS--
My Mom ate green tomato's but I never could get past that first taste.

For your ketchup Can you post up a recipe? My daughter is asking, she is turning into a real cook.
Click to expand...

Here you go DaveB:
FYI I only had about 2 quarts of chopped green tomatoes so I adjusted the recipe accordingly. Also, the peppers could be "use what you've got" which is what I do. Since I had jalapenos and Anaheim that is what I used. If you want hot you can add more. I'll describe what I made as just a little warm but definitely not hot.

4 quarts chopped and drained green tomatoes
1 small head of cabbage(about 2 quarts chopped)
10 onions
1/2 gal white vinegar
2(or more) mild chili peppers( I used Anaheim because I had them)
4 Jalapeno peppers( add more or less to taste, a red one or two will give your chow-chow a hint of color)
4 cups sugar
2 tablespoons Turmeric
4 teaspoons salt
1 small jar of pickling spice( they usually come in 1.5 to 2 ounce jars)

Chop all vegetables(drain tomatoes) Mix together with all ingredients. Bring to boil, remove from heat, pack in sterile jars. Yields about 16 pints.

Enjoy,
Robin :drool:
 
Thank you Mr. WS---
Excellent, a straightforward simple recipe my Daughter is happy.
I will have to taste, will post back up results.
Many thanks

DaveB
 
Looks good! I pickle mine. Slice the larger ones and cut the cherry ones in half.

When I used to eat them I'd wrap in newspaper and store them to fry. The pickled slices can be fried any time of the year, too.


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