Buy green tomatoes and process them into relish

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Buying green tomatoes will not be easy, because the vegetables are de facto immature and are usually not available in stores in Germany. It is easier to selectively harvest the tomatoes unripe or to make a virtue out of necessity when the weather prevents the ripening process of the sun-hungry vegetables Does the bill.

These tomatoes are not yet ripe.
These tomatoes are not yet ripe.

Ingredients:

  • 3 kg of green tomatoes
  • 125 g dried dates
  • 125 g dried figs
  • 1 kg of onions
  • 2 cm fresh ginger root
  • 1 liter of vinegar
  • 3 tablespoons of mustard
  • 1 tablespoon of tomato paste
  • 2 tablespoons of curry powder
  • 2 tablespoons of cayenne pepper
  • 1 teaspoon sweet paprika powder
  • ½ teaspoon of allspice
  • 1 kg of sugar
  • 1 handful of salt
  • knife
  • Cutting board
  • key
  • Big sieve
  • Fine grater
  • cooking pot
  • Twist-off glasses
  • stove

Buying green tomatoes - what to look out for

  • The problem with unripe tomatoes is that they contain the poisonous solanine. For this reason, you should only consume small amounts of it. The relish that you make with green tomatoes should therefore not be spooned, but as an aromatic blob poultry or grilled meat put on the plate. The amount of solanine it contains is completely harmless.
  • In addition, if you plan to buy or harvest green tomatoes, make sure that they are free from stains and that they are firm. Tomatoes that are not mini tomatoes when fully ripe should also not be smaller than a walnut, otherwise there is a risk that they contain too many bitter substances.

Relish from green tomatoes

  1. Wash the tomatoes, cut them in half and remove the seeds. Then cut them into large pieces and put them in a bowl.
  2. Peel the skin off the onions, cut them into large pieces and add them to the tomatoes.
  3. Then mix them with a handful of salt and two tablespoons of sugar and let the bowl sit overnight.
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  4. The next day, put the pulled tomatoes and onions in the sieve, press the sieve vegetables lightly and let it drain. Then pour it into the saucepan.
  5. Add the dried dates and figs and stir in the kilo of sugar, the liter vinegar, the tomato paste and the mustard.
  6. Then let the contents of the pot simmer over a mild heat for about 90 minutes without the lid on. Stir every now and then.
  7. Then rub the piece of ginger root into it and add curry, cayenne pepper, paprika and allspice powder. Let the relish simmer for another 20 minutes.
  8. If the consistency of the green tomatoes is still too runny for you, you can thicken them with a little cornstarch or boil them down for longer.
  9. Fill the finished relish into sterilized twist-off jars, close them carefully and turn them upside down to cool.

Tip: Since you do not consume large quantities of the relish at once, you should buy and fill the smallest possible twist-off glasses. Closed jars will last several months if you keep them in a cool and dark place.

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