AI-generated image
Khrenovina
Horseradish tomato relish
Хреновина: raw tomato, horseradish and garlic ground together into a sinus-clearing Siberian relish for pelmeni and potatoes
Khrenovina, also known as khrenoder or gorlodyor, the 'throat-tearer', is what Siberian families grind at the end of August and in September, when the garden tomatoes ripen faster than anyone can eat them and the horseradish roots are dug up. Raw tomatoes, horseradish and garlic go through the meat grinder with salt and a little sugar, and that is all: no cooking at all. Through the autumn and winter it is spooned onto pelmeni and boiled potatoes, beside kholodets and shashlik, and onto rye bread. It is bright, juicy and sweet-sour from the tomato, then the horseradish rushes up your nose like wasabi and the garlic lingers after; the texture is loose and grainy, like a fresh salsa. The mistake everyone makes once is grinding the horseradish indoors with their face over the grinder; the fumes sting hard, so open a window and tie a plastic bag over the outlet. It is ready after an hour or two in the fridge, when the heat has settled and the colour is an even pinkish red. Chef's tip: grind the horseradish last, straight into the tomatoes, so its heat is trapped in the juice.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 16
Ingredients
- 2 ¼ lb ripe tomatoesfleshy, very red
- 5 ½ oz fresh horseradish root
- 1 head garlicabout 60 g
- 2 tsp salt
- 1 tsp sugar
- 2 tbsp cider vinegarat least 5% acidity; not strictly traditional, but it keeps it fresher
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Wash two 500 ml jars and lids in hot soapy water, rinse, and dry them in a 250°F oven for 10 minutes or pour boiling water over them and leave to drain dry upside down.
Step 2: Wash the 2 ¼ lb ripe tomatoes, cut out the cores and cut them into quarters. There is no need to peel.
5 minStep 3: Peel the 5 ½ oz fresh horseradish root with a vegetable peeler under cold running water and cut it into chunks that fit the grinder. Peel the 1 head garlic.
5 minStep 4: Open a window. Pass the tomatoes and then the garlic through the fine plate of a meat grinder into a bowl, then grind the horseradish last, with a plastic bag tied over the outlet to keep the fumes in. A food processor works too: pulse the horseradish and garlic first, then add the tomatoes and pulse until coarse.
8 minStep 5: Stir in the 2 tsp salt, 1 tsp sugar and 2 tbsp cider vinegar until dissolved and taste: it should be salty, slightly sweet and very hot.
2 minStep 6: Spoon into the jars, close, and chill for 1–2 hours before serving.
Step 7: Keep in the fridge only, for up to 2 weeks; the heat fades after about a week. For longer, freeze in small tubs for up to 3 months. Use a clean, dry spoon each time, and throw it away if it fizzes, grows mould, or smells sour, alcoholic or rotten.
Nutrition per serving
- Calories
- 20 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khrenovina take?
- About 20 minutes in total.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian