Georgian-style green tomatoes are a vibrant appetizer with a nut-garlic filling and spicy marinade. Unlike regular marinated green tomatoes, here the fruits are stuffed with a fragrant paste made of walnuts, cilantro, and chili, and the flavor is "born" from spices rather than just acidity.
Our recipe for green tomatoes in the Georgian style preserves the authenticity of Caucasian cuisine and takes into account all the nuances of working with unripe fruits — feel free to cook with it!
The appetizer will be good after a day, but its flavor will unfold better after 2–3 days. It is perfect with grilled meat, khachapuri, or simply with bread.
INGREDIENTS FOR 1 SERVING
Green tomato 1.5 kg Walnuts 200 g Garlic 10 cloves Cilantro 60 g Parsley 30 g Celery 30 g Ground coriander 1 tsp. Salt 1 tsp.
For the marinade:
Water 1 l Salt 25 g Granulated sugar 20 g Black peppercorns 10 pcs. Bay leaves 2 pcs. Table vinegar 9% 60 ml
RECIPE PREPARATION
Step 1
Select firm pale green tomatoes without cracks for the appetizer, so they do not burst when filled with stuffing. Wash them, dry them, and remove the stems. Make several longitudinal cuts crosswise on the tops of the tomatoes, about 1 cm from the base.
Step 2
Prepare the nut paste. Lightly toast the walnuts in a dry skillet for 2–3 minutes until fragrant. Grind the walnuts, garlic, chili (without seeds — the appetizer will be less spicy), cilantro, parsley, and — if desired — the celery stalk through a meat grinder or blend them. Add ground coriander and 1 tsp. of salt, and mix until it reaches a thick paste consistency.
Step 3
Taste the filling: it should be bright, salty-spicy with noticeable herbal freshness. If it is too dry, add 1–2 tbsp. of water. If you want some acidity, add 1 tsp. of wine vinegar or a drop of lemon juice. The paste should spread easily but hold inside the cut.
Step 4
Stuff the tomatoes. Open each "pocket" and generously fill it with the nut paste using a knife or spoon. Do not overfill to the point of bursting the skin, but do not skimp on the filling — aim for 1–2 tsp. per medium fruit. Place the stuffed tomatoes tightly in a pot or plastic container.
Step 5
Sprinkle the layers of tomatoes with the remaining greens, add a couple of garlic cloves and small rings of chili if desired. The tighter the packing, the more even the salting. You can place a few celery or dill leaves on top for aroma.
Step 6
Prepare the marinade: in water, bring salt, sugar, pepper, and bay leaves to a boil; boil for 1–2 minutes, remove from heat, and only then add the vinegar — this way, the acidity will not "evaporate." For pouring, the marinade should be hot but no longer actively boiling.
Step 7
Pour the hot marinade over the stuffed tomatoes "to the top," cover with a plate or a lid of smaller diameter, and place a light weight on top to keep them submerged. Leave at room temperature for 6–8 hours, then transfer to the refrigerator for another 24–48 hours.
Step 8
Taste on the second day: the flesh should remain firm, the nut filling should absorb the juice and spices, and the marinade should become amber and aromatic. If you prefer a richer flavor, let it sit for 3–4 days, gently turning the tomatoes occasionally. It is best to store the finished appetizer in the refrigerator and consume it within a week.
BY THE WAY
The spiciness and aroma of Georgian-style marinated green tomatoes can be easily adjusted: remove the chili for a milder taste; add khmeli-suneli (½ tsp.) to the filling for a brighter flavor; replace some cilantro with basil. For a more dietary version, reduce the nuts to 150 g, adding more greens.
NOTE FOR HOSTESSES
Serve Georgian-style green tomatoes as a spicy addition to shashlik, lobio, khachapuri, young sulguni, and Caucasian lavash. The appetizer pairs excellently with roasted lamb and grilled chicken.
