Green tomatoes with nuts
4 servings
25 minutes
Green tomatoes with nuts are a vibrant dish of Georgian cuisine, surprising with the combination of freshness and rich spice aroma. Its history roots back to ancient traditions of the Caucasus region, where walnuts have long been used to give sauces a thick texture and rich flavor. In this recipe, tart green tomatoes are softened by the warmth of spices—coriander, saffron, and khmeli-suneli—creating a spicy, balanced dish. Wine vinegar adds a light acidity that highlights the complex flavor of the nut paste. This appetizer can be served with meat dishes or as an independent delicacy. Its rich taste and aroma make it an ideal complement to traditional Georgian feasts, conveying the atmosphere of hospitality and culinary richness of the region.
1
Cut the tomatoes into quarters, remove the seeds and core, hold the remaining pulp in boiling water for 5 minutes, then squeeze well by hand and chop finely on a wooden board.
- Green tomatoes: 500 g
2
Thoroughly grind the walnuts in a mortar, adding coriander seeds, saffron, khmeli-suneli, and chopped pepper at the end.
- Shelled walnuts: 0.5 glass
- Coriander seeds: 0.5 teaspoon
- Imeretian saffron (marigold): 1 teaspoon
- Khmeli-suneli: 1 teaspoon
- Red chili pepper: 1 piece
3
Chop the onion and garlic, place them with herbs in a mortar and lightly crush.
- Garlic: 0.5 head
- Onion: 1 head
- Chopped cilantro (coriander leaf): 1 tablespoon
- Chopped parsley: 1 tablespoon
- Chopped dill: 1 tablespoon
4
Dilute the resulting mixture with wine vinegar (the vinegar can be diluted with cold boiled water in a 1/1 ratio).
- Red wine vinegar: 1 tablespoon
5
Combine all prepared ingredients, mix thoroughly, and serve.
- Green tomatoes: 500 g
- Shelled walnuts: 0.5 glass
- Coriander seeds: 0.5 teaspoon
- Imeretian saffron (marigold): 1 teaspoon
- Khmeli-suneli: 1 teaspoon
- Garlic: 0.5 head
- Onion: 1 head
- Chopped cilantro (coriander leaf): 1 tablespoon
- Chopped parsley: 1 tablespoon
- Chopped dill: 1 tablespoon
- Red wine vinegar: 1 tablespoon
- Red chili pepper: 1 piece