I grew tomatoes for the first time this year. I was just about to delve into all my books to find a recipe for green tomato chutney, as it seemed that indeed the entire crop was to remain green. All of a sudden, they have flourished and I am still picking several each day, as we are about to enter October. This recipe, which I have adapted from Nigel Slater, is a favourite of mine and has turned out to be more useful at the moment than the chutney.
2 medium onions peeled & chopped
3 tablespoons vegetable oil
2 small red chillies
4 cloves garlic chopped
1 tsp mustard seeds
2 tsp turmeric
2 tsp ground cumin
1 tsp fenugreek seeds
1” piece fresh ginger chopped
1 tin crushed tomatoes
8 – 10 large tomatoes, left whole
100g Greek yoghurt
handful of mint, finely chopped
Salt and pepper
- Cook the onions in the oil over a moderate heat, stirring to avoid sticking or burning.
- Add the garlic and chillies after 5 minutes and 1 minute later stir in the mustard seeds, turmeric, cumin and fennel seeds. Continue cooking for 2 minutes.
- Add the ginger and then the tinned tomatoes and 400ml of water. Bring to the boil. Then add the whole tomatoes.
- Season with pepper and salt, cover and simmer, stirring a couple of times, for about 25 minutes or until the fresh tomatoes are soft but not turned to mush.
- Mix the mint with the yoghurt. Serve this as a side dish
- Serve the curry with brown basmati rice.