Are you looking for unusual seasonal recipes? Prepare several jars of green tomato caviar with pumpkin. Tasty, interesting and just in season!
Late September and early October are the times when you can use green tomatoes in your kitchen. Finding new uses for this product, for example, is very interesting to me. This autumn brought a new unexpected recipe for me - caviar from green tomatoes and pumpkin. At first I was surprised how I had not guessed to combine these products before! After all, pumpkin is very versatile and can be easily combined with many vegetables. Green tomatoes will give this snack their juiciness, crunchy texture and taste. As soon as I tried such caviar, I realized that I would continue to cook it at home. Caviar can be served as an appetizer by offering white bread toasts or rye slices to it, or as a side dish for fish or chicken. I am sharing with you the recipe.
- Caloric content per 100 g - 36 kcal.
- Servings - for 4 people
- Cooking time - 1 hour
Ingredients:
- Green tomatoes - 500 g
- Pumpkin - 500 g
- Onions - 2 pcs.
- Carrots - 2 pcs.
- Garlic - 6 tooth
- Salt - 0.5 tbsp. l.
- Sugar - 2 tbsp. l.
- Apple cider vinegar - 2 tbsp. l.
- Ground black pepper - on the tip of a knife
- Sunflower oil - 3 tbsp. l.
Step by step preparation of caviar from green tomatoes and pumpkin - recipe and photo
Let's prepare vegetables for caviar. Peel the pumpkin, carrots and onions. Wash and grate the green tomatoes or chop them in a food processor. We will do the same with pumpkin and carrots. To make the caviar homogeneous, we will try to grind all the ingredients in the same way. Chop the onion into small cubes.
Fry the onions in vegetable oil in a hot frying pan. We stir it so that it does not burn, but only gilded.
Add grated pumpkin, carrots and green tomatoes to the stewed onions, which should be lightly squeezed. Fry vegetables in a pan, stirring occasionally, for 10-15 minutes. Peel the garlic, pass it through a press and send it to the pan. Add sugar, apple cider vinegar, salt and pepper to taste. Then we reduce the heat and, under the lid, bring the caviar to readiness, stirring occasionally.
After 40 minutes, the caviar is ready. Each of its components brought their colors and taste to the dish, so the dish turned out to be juicy, with a rich taste, bright in autumn.
Here is a wonderful seasonal dish - caviar from green tomatoes and pumpkin. Juicy and bright, it looks festive and bright on the table. Bon appetit, everyone!
