Green Tomato Satsivi with Walnuts
Green tomatoes, red peppers and red onions cooked with walnuts, garlic and Georgian spices. This fresh-serving version makes approximately 40 side portions. Allow about 90 minutes in total, including salting, draining and cooking; time and yield are planning estimates. Refrigerate leftovers; this is not a shelf-stable preserve.
Ingredients
Instructions
6 steps- 1
Core and slice the green tomatoes. Sprinkle with salt, place in a colander and leave until they release liquid. Squeeze gently and discard the drained liquid.
- 2
Slice the red onions and deseeded red bell peppers. Crush peeled garlic with salt, and finely grind the walnuts.
- 3
Heat oil in a large pot, add the onions and bell peppers, and sauté while stirring until softened.
- 4
Add the drained green tomatoes and cook gently until they soften slightly while retaining their shape.
- 5
Stir in the ground walnuts, garlic, vinegar, coriander, saffron, fenugreek, and chili pepper. Cook gently for a few minutes until well combined, then remove from heat.
- 6
Allow to cool, transfer to a serving dish, and garnish with pomegranate seeds.
Nutrition
1 serving ≈ 125 g
Nutrition values are estimates. - means data is unavailable.
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