GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW
This is a traditional ketchup from quebec. It's delicious served with meats, but we especially like it with Tortiere. Sometimes fruit (apple or peaches- grated) were added, and that would be added to the saucepan before boiling.
Provided by Nat Da Brat
Categories Chutneys
Time 1h15m
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
- Let stand for at least 8 hours, better overnight.
- Rinse; drain well.
- Combine vegetables with vinegar, sugar and spice bag.
- In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
- Stir frequently until slightly thickened.
- Pour into hot, sterilized jars and seal.
Nutrition Facts : Calories 299.5, Fat 0.8, SaturatedFat 0.1, Sodium 6339.4, Carbohydrate 70.7, Fiber 5.7, Sugar 60, Protein 5.2
SWEET GREEN TOMATO KETCHUP
This is my version of Mom's version of Granny's Green Tomato Ketchup! No sterilizing jars and canning...just eating and enjoying! Use this as a sidedish, or on potatoes or even with corn chips instead of salsa!
Provided by Nadine
Categories Side Dish Sauces and Condiments Recipes
Time 5h
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours.
- Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale.
- When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator.
Nutrition Facts : Calories 85.1 calories, Carbohydrate 21.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 3470.6 mg, Sugar 19.2 g
GREEN TOMATO SWEET RELISH
Make and share this Green Tomato Sweet Relish recipe from Food.com.
Provided by Porfavorcorona
Categories < 4 Hours
Time 2h25m
Yield 3 pints
Number Of Ingredients 8
Steps:
- Mix tomatoes, onion, pepper and salt, let stand 1 hour.
- Drain well and add remaining ingredients (tie spices in cheesecloth).
- Bring to a boil and simmer 20 minutes.
- Pour into sterilized jars and seal.
- Process in boiling water bath 20 minutes.
Nutrition Facts : Calories 1865.1, Fat 3.6, SaturatedFat 0.4, Sodium 9403.3, Carbohydrate 458.6, Fiber 13.5, Sugar 439.3, Protein 12.2
SWEET GREEN TOMATO KETCHUP
This is my version of Mom's version of Granny's Green Tomato Ketchup! No sterilizing jars and canning...just eating and enjoying! Use this as a sidedish, or on potatoes or even with corn chips instead of salsa!
Provided by Nadine
Categories Sauces and Condiments
Time 5h
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours.n
- Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale.n
- When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator.n
Nutrition Facts : Calories 85.1 calories, Carbohydrate 21.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 3470.6 mg, Sugar 19.2 g
SWEET AND PULPY TOMATO KETCHUP
Provided by Amanda Hesser
Categories condiments, side dish
Time 4h30m
Yield About 1 1/2 cups
Number Of Ingredients 16
Steps:
- Boil a large pot of water. Core tomatoes and score stem ends. Add to water and boil until skin begins to peel, about 10 seconds. Remove and let cool enough for handling. Peel skin from tomatoes and quarter them.
- In a large nonreactive pot, simmer tomatoes over low heat, stirring frequently, until they are soft. Press tomatoes through a large mesh sieve into a bowl and discard seeds.
- In a large, heavy, nonreactive pot, combine sieved tomatoes, onions and peppers. Bring to a boil over high heat and reduce until thickened slightly, about 10 minutes. Reduce heat to medium low, add salt, sugar, vinegar, paprika and horseradish, and stir until sugar is dissolved. Simmer, stirring occasionally to avoid scorching, until ketchup is slightly looser than bottled ketchup, about 2 1/2 hours.
- Combine peppercorns, allspice, celery seeds, cinnamon, mace, ginger, garlic and cloves in a cheesecloth and tie it closed. Add to ketchup and continue simmering 25 minutes, stirring to avoid scorching. Remove spice bag and discard.
- Pour hot ketchup into sterilized bottles or jars and seal. The ketchup may be used immediately but improves with 2 to 3 weeks' aging. It may also be frozen for as long as 6 months.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 1 gram, Carbohydrate 61 grams, Fat 1 gram, Fiber 8 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 979 milligrams, Sugar 49 grams, TransFat 0 grams
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