Caucasian Appetizer Chalamada: New Way to Use Green Tomatoes

Green tomatoes are often overlooked in the garden, yet they serve as the foundation for "Chalamada," a vibrant Caucasian appetizer. The firm texture of unripe fruit combined with a piquant marinade and fresh herbs creates a balanced flavor that complements meat dishes or simple side dishes. Ingredients Vegetables and Herbs Green tomatoes: 1.5 kg (cut into large wedges) Onions: 2 pieces (cut into half-rings) Garlic: 1 head (sliced into thin plates) Coriander: 1 bunch (coarsely chopped) Parsley: 1 bunch (coarsely chopped) Hot pepper: 1 pod (optional, for traditional heat) Marinade Vegetable oil: 100 ml 9% Vinegar: 50 ml Salt: 1 tbsp Sugar: 2 tbsp Peppercorns: to taste Preparation Step 1. Prepare the vegetables. Cut the green tomatoes into large wedges to ensure they maintain their shape and do not turn into mush during cooking. Slice the onions into half-rings and the garlic into thin plates. Coarsely chop the coriander and parsley. Step 2. Create the marinade base. In a pot, combine the vegetable oil, vinegar, salt, sugar, and peppercorns. Bring the mixture to a boil.