Homemade Chunky Ketchup (The Best)
1 H 15 MIN
1 H 30 MIN
2 H
4 litres (16 cups)

Homemade Chunky Ketchup (The Best)


  • 2 tablespoons (30 ml) pickling spices
  • 24 red tomatoes, peeled and diced 

  • 12 apples, peeled, seeded and diced
  • 6 onions, diced
  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 2 cups (500 ml) white vinegar
  • 5 cups (1.25 litres) sugar
  • 2 tablespoons (30 ml) salt


  1. Place the pickling spices in a tea ball or in a piece of cheesecloth
  2. In a large heavy pot, combine all the ingredients. Bring to a boil, stirring frequently. Simmer over medium heat for about 1 hour and 15 minutes, uncovered, stirring occasionally.
  3. Pour into hot sterilized jars. Let cool and refrigerate


To sterilize the filled jars with ketchup in boiling water, it will take about 15 minutes. This ensures a long shelf life at room temperature. Unsterilized ketchup will keep for three weeks in the refrigerator. You can also freeze the ketchup, without any sterilization.

Erratum: The recipe for Homemade Chunky Ketchup published in Volume 8, Number 7 is wrong. Please take the Web version of the recipe, where the vinegar was added. We are sincerely sorry.