Thanks Mamta for posting the recipes for green tomatoes. Now I know what to do with green tomatoes. I wonder if the tomotoes get red in the greenhouse.

With all the red chilli sauce around the shops I havn't come across a decent green chilli sauce. Would anybody suggest a recipe or a specific brand / shop where it is available.

If you are thinking of a Tabasco style sauce my local supermarket sells three types of Tabasco:

• 'original tabasco', made from tabasco chillies, white distilled vinegar & salt

-'hot habanero' , from haberno chillies, fruits and some of the 'original' sauce

• a milder 'green sauce from jalapeno chillies, vinegar, salt and ascorbic acid (Vit C) as a preservative.

So, confusingly 'Tabasco' is the brand name even if some of its products don't actually contain tabasco chillies!

Some recipes for 'mock' tabasco here:

http://www.mexican-barbecue-recipes.com/tabasco-hot-sauce-recipes.html

If you are after a more thicker chilli/tomato ketchupy recipe lots to choose from on this link!

:http://www.mamtaskitchen.com/recipe_display.php?id=10564

Sorry Rajneesh, that is not the link for Sauces/Ketchups/Pickles etc. This is:

http://www.mamtaskitchen.com/recipe_display.php?id=13060

The previous recipe is for Mamta's Father's Tomato ketchup, but I am sure you can make it as fiery as you like!

Thanks for your help Winton, I guess I will have something to chew upon in the coming days.

I made Mamtas Father Tomato ketchup last weekend. Very nice indeed. Have a little left then will look out for green tomatoes.Tomato sauce on just about everything hahah

A couple of requests please as I know this is a reliable site:)

1.Has anyone got a recipe for good tried and tested chilli jam made out of ripe tomatoes

2. Anyone heard of a north African spice mix called Zug. Not sure if it is similar to harissa and just a different name as it comes from a different region.

Thanks

June

will the tomato ketchup recipe turn out ok if i halve all the ingredients to make half the quantity?

Yes it should be fine.

It's a fairly simple recipe so scaling down shouldn't be a problem.

You may find cooking times need to be adjusted as it may take less time to boil down a smaller quantity but otherwise, follow as is.

Hi June,

Not heard of 'Zug' from Africa, but there is a Yemeni spice paste called 'Zhug.'

It seems to be basically a paste made of peppers, chillis, garlic and corriander leaves, then various dry roasted spices added, typically selected from cardamon, caraway, cumin & fenugreek and also lemon juice. (Every family would have their own recipe like an Indian Garam Masala.) So in essence Zhug doesn't seem far off a North African Harissa.

The Zhug is used both as a table condiment and in stews etc.

i just made the ketchup (halved the recipe) nd it's really nice - a hit in our house.

Hello Winton,

Many thanks for the information on Zhug and for the correct spelling. A friend of mine made it ages ago, found a spare jar in the back of the cupboard but could not recall the recipe. Yes, I suppose it does sound like harissa. I tried hers and wow it was great. Must have been all that sitting around in the back of the cupboard matured all those lovely spices.

Cheers

June