5 Ingredients or Fewer

Green Ajvar (Green Tomato Relish)

March 23, 2015
Photo by James Ransom
Author Notes

In my grocery store, under the table, I noticed some green tomatoes. The idea came to me: Let's make green ajvar.

I didn't make or eat some for years. It used to be a regular thing at the end of tomato season. —anka

Test Kitchen Notes

This was a very simple recipe to make. I could not find fresh horseradish anywhere, so I ended up using horseradish mustard. It turned out amazing. The flavor is great. I've used it on sandwiches and I love it. I will definitely make it again and this time I will make sure I have fresh horseradish on hand! —Brandy

  • Makes about 2 cups
  • 1 pound green tomatoes
  • 3 tablespoons horseradish (I prefer freshly ground but prepared will do too; just be sure to drain it )
  • 3 tablespoons Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt
In This Recipe
  1. Grind vegetables using a hand meat grinder or coarsely chop and then put into food processor, pulsing 4 to 5 times.
  2. Put the tomatoes in a fine mesh strainer set inside a large bowl, pressing on them to get as much juice out of the tomatoes as possible.
  3. In another bowl, mix horseradish, Dijon mustard, sea salt, and extra-virgin olive oil. Stir in the tomatoes.
  4. The ajvar will hold in the fridge for a long time.
  5. Serve as a condiment at a barbecue. It is delicious with roasted meats or as a topping on your sandwich.

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