Green Tomato Catsup Recipe

Green tomato catsup is a tangy, spiced condiment that turns unripe end-of-season tomatoes into something worth saving. It is excellent for canning and tastes great on burgers, sausages, and fried foods.

Recipe Overview

• Prep time: 25 minutes
• Cook time: 45 minutes
• Yield: About 3 cups (ideal for canning in half-pint jars)

Ingredients

• 3 pounds green tomatoes, cored and roughly chopped
• 1 large yellow onion, diced
• 1 cup apple cider vinegar
• 3/4 cup granulated sugar
• 1 tablespoon mustard seed
• 1 teaspoon celery seed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Combine the chopped green tomatoes and diced onion in a large heavy-bottomed pot.
2. Add the apple cider vinegar, sugar, mustard seed, celery seed, cinnamon, cloves, salt, and pepper. Stir well.
3. Bring to a boil over medium-high heat, then reduce to a steady simmer.
4. Cook uncovered for 40–45 minutes, stirring every few minutes, until the tomatoes have fully broken down and the mixture has thickened.
5. Remove from heat and blend with an immersion blender until smooth (or use a regular blender in batches).
6. Return to the pot and simmer for another 5 minutes if the consistency is too thin.
7. Ladle into sterilized jars. For canning, process in a boiling water bath for 15 minutes. Otherwise, cool and refrigerate for up to 4 weeks.

Tips

• Pick tomatoes that are fully green with no pink blush — they have the best tartness.
• The vinegar content makes this safe for water bath canning. Do not reduce the vinegar amount if you plan to can it.
• Add 1–2 minced jalapeños during cooking for a spicy version.

Find more recipes like this on our catsup recipes page.