By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
277 cal · 30 min
Green Ajvar (Green Tomato Relish)
Recipe GLPRb1a0d81ed4f1ad
A bright, zesty condiment made from fresh green tomatoes blended with sharp horseradish and Dijon mustard, then enriched with extra-virgin olive oil. This tangy relish adds complexity to sandwiches, roasted vegetables, grilled meats, and cheese boards.
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Ingredients
1 pound green tomatoes, cored and roughly chopped
3 tablespoons freshly grated or well-drained prepared horseradish
3 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
1/2 teaspoon sea salt
Directions
Rinse the green tomatoes and remove the cores. Roughly chop them into chunks about 1 inch in size.
Working in batches if needed, pulse the chopped green tomatoes in a food processor until they reach a coarse, chunky consistency—not completely smooth. Transfer to a fine-mesh strainer and let drain for 10 to 15 minutes, pressing gently to remove excess liquid.
If using prepared horseradish, drain it thoroughly in a fine-mesh strainer, pressing to remove excess liquid and preserve its potency.
In a medium bowl, combine the drained tomatoes, horseradish, and Dijon mustard. Stir well to combine.
Slowly drizzle in the olive oil while stirring constantly, emulsifying the mixture until it reaches a smooth, cohesive relish consistency.
Season with sea salt and taste, adjusting salt and horseradish intensity as desired. Serve immediately or refrigerate in an airtight container for up to 2 weeks.
Comments
Green tomatoes are readily available at Charlotte grocers year-round, and the other ingredients—horseradish root, Dijon mustard, olive oil, sea salt—are standard pantry staples at Harris Teeter, Food Lion, Kroger, and ALDI. The 30-minute claim omits the time to peel and grate fresh horseradish root, which adds 10–15 minutes of messy, tear-inducing work; budget 45 minutes total. At roughly $1–2 per serving it's economical, but this is a condiment relish, not a meal—plan it as a side for grilled meat or cheese, and it keeps well refrigerated for weeks, making it ideal for batch cooking. The technique is straightforward and forgiving, though fresh horseradish requires good ventilation and careful handling.
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