Green Tomato Mandram

Name: Green Tomato Mandram (Griene Tomatts Mandram)
Yield: 8 to 12 servings
Cuisine: American
Ingredients: ¼ cup (50 g) chopped dried apricots; 2 cups (350 g) diced green tomato; 2 green habañero peppers, seeded and finely chopped; 1 medium onion, finely chopped; 3 tablespoons (45 ml) Horseradish Vinegar; 2 cups (350 g) poached fresh yellow corn kernels; 2 tablespoons finely chopped red bell pepper; ¼ cup (60 ml) safflower or virgin olive oil; ½ teaspoon sea salt; 1½ teaspoons dried summer savory, coarsely crumbled

Griene Tomatts Mandram

Preparation info

8 to 12
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

Spicy raw vegetable relishes based on West Indian models are now very popular with our experimentally minded regional cooks. This recipe is intended to go with smoked pork chops, smoked goose or capon, scrapple, sausage, fried tripe, or even fried oysters.

Caution: Wear rubber gloves when chopping the habañero peppers.

Ingredients

2 cups (350 g) diced green tomato
2 cups (350

Americas
Europe
United States
Germany
Pennsylvania
Gluten-free
Vegan
Spicy

Method

Combine the tomatoes, corn, peppers, onion, apricots, oil, vinegar, salt, and savory in a mixing bowl. Cover and marinate 2 to 3 hours in a cool place. Serve cold as a condiment or relish.