Recipes and Cooking Green Tomato Ketchup 5.0 (2) Add your rating & review One bite of this Green Tomato Ketchup recipe is all the proof you need that it's well worth it to make your own condiments! Try this green ketchup with fried potatoes or chicken strips. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 30 mins Stand Time: 4 hrs Total Time: 5 hrs Servings: 64 Yield: 4 cups Jump to Nutrition Facts Ingredients 2 pound green (unripe) tomatoes, chopped (5 cups) 2 cup coarsely chopped onions 1 cup chopped fennel ½ cup loosely packed celery leaf sprigs 3 tablespoon pickling salt 1 cup white vinegar ⅔ cup sugar ¼ cup snipped fresh basil 2 cloves garlic, minced ¼ teaspoon ground coriander ¼ teaspoon ground ginger ⅛ teaspoon ground cinnamon Dash ground cloves ½ cup liquid whey* Directions In a large nonreactive bowl combine the first five ingredients (through salt). Cover and chill overnight. Drain tomato mixture in a large colander. Rinse well with cool water to remove excess salt. Transfer tomato mixture to a 4-quart stainless-steel, enamel, or nonstick pot. Stir in the next eight ingredients (through cloves). Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until vegetables are soft and most of the liquid is evaporated. Cool slightly. Transfer mixture, half at a time, to a food processor. Cover and process until nearly smooth. Divide ketchup between two clean 1-quart canning jars. Cool to room temperature. Stir 1/4 cup whey into each jar. Cover jars with paper towels and secure with a rubber band. Let ketchup stand at room temperature for 4 hours. Chill 6 to 8 days or until bubbly before using. Store, covered, in the refrigerator up to 2 months. *Tip For liquid whey, place 1 1/2 cups plain yogurt (do not use Greek yogurt or yogurt that contains gelatin) in a fine-mesh sieve lined with 100%-cotton cheesecloth or a coffee filter. Place the sieve over a small bowl. Cover and chill 24 hours to drain. The liquid that collects in the bowl is whey. Save yogurt to serve as a dip or with desserts. (Or purchase liquid whey from a health food store.) Rate it Print Nutrition Facts (per serving) 16 Calories 4g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 64 Calories 16 % Daily Value * Sodium 170mg 7% Total Carbohydrate 4g 1% Total Sugars 3g Vitamin C 4.6mg 23% Calcium 6mg 0% Iron 0.2mg 1% Potassium 49mg 1% Folate, total 3.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.