By Keith Floyd
The tanginess and texture of green tomatoes is essential for this dish, and for those of you who grow your own tomatoes, this is a great way of using those that refuse to ripen. It can be eaten like a chutney, as an accompaniment, but also stands on its own as a main dish.
Put the chili, coriander, and turmeric powders, the garlic, and sugar into a small bowl. Mix together and add a little water to form a paste.
Heat some vegetable oil in a large pan and cook the cumin and fenugreek seeds for a few seconds, then add the paste and cook for a couple of minutes.
Add the tomatoes and fresh chiles, then season with salt and cook, stirring occasionally,