Green tomato sauce

Last year after harvesting some green tomatoes, I started to search for a different recipe than the traditional Turkish ones such as pickled green tomatoes and green tomato stew. After searching in a few different languages, I was not satisfied. I decided to use an apple chili chutney recipe I really like as an inspiration and developed the following recipe. I was very happy about the result so I decided to note it down in here. However, since it was just a trial I haven’t measured everything. The next time I make this sauce I may update it with more accurate measurements. Until then it’s open for interpretations 🙂 I mostly served this sauce with oven baked potatoes. Definitely recommended!

– Chopped green tomatoes (approx. 2-2,5 kg (a rough guess))
– 8 – 9 garlic cloves
– Fresh ginger
– Fresh turmeric
– 2 onions
– 1 table spoon sugar
– Salt
– Chili flakes
– Vinegar (approx. 2-3 table spoons)

Use a food processor to finely chop and blend garlic, ginger, turmeric and onions. Then put everything except vinegar in a pot and cook them until tomatoes are soft and properly cooked. (If you like it smooth you may use a blender at this stage. If you like your sauce thicker just boil it down to a desired consistency.) Finally, add the vinegar while it’s still warm. Put in jars and close the lid. You may store the unopened jars in the fridge for at least a year.