Walnut Ketchup

Preparation info

  • Difficulty


  • Makes about

    2 pints

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

If you are lucky enough to have a walnut tree in your garden, it is well worth making this ketchup. You need to pick the nuts when they are young and green.


  • 25 young green walnuts, shelled
  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • ½ oz (250 g) salt
  • 1 pint (600 ml) malt vinegar
  • 4 cloves
  • 2 blades mace
  • 4 black peppercorns
  • 3 fl oz (150 ml) red wine


Bruise and crush the nuts in a non-metallic bowl. Add the onions, garlic, salt and vinegar. Turn the nuts to make sure that they are completely covered. Cover and leave for 2 weeks for all the flavours to be absorbed, stirring occasionally.

On the day of bottling prepare your ketchup bottles. Second-hand ones with screw caps are suitable provided you wash them and their caps thoroughly, then boil them in water for 30 minutes. Drain well.

Strain the liquid from the walnuts, and discard the walnuts. Add the spices and red wine to the liquid and boil for 15 minutes. Strain into a jug, pour into the prepared bottles and label.