Green Tomato Mandram

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

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

Europe
Americas
Germany
United States
Preserve
Gluten-free
Vegan
Pennsylvania
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.