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Green Walnut Ketchup: A Wild Vegan Worcestershire Sauce Alternative

Robin Harford Robin Harford • < 1 min read
Walnut Ketchup Sauce Vegan Recipe
  • 400g green walnuts (washed)
  • 2 onions (roughly chopped)
  • 2 garlic cloves (roughly chopped)
  • 15g sea salt
  • 600ml cider vinegar
  • 2 mace blades
  • 8 black peppercorns
  • 4 whole cloves
  • 100ml of mirin wine

Roughly chop the onions and garlic. Add them with green walnuts and sea salt to a food processor. Pulse until broken up. Spoon into a 2-litre wide-mouthed Kilner jar. 

Pour in the cider vinegar, stir and close the lid. Leave to infuse for ten days stirring once a day.

After ten days, strain and pour into a saucepan along with the spices. Simmer for 15 mins. Strain again and pour into sterilised bottles.