Curried Green Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

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.


  • 1 lb 2 oz/500 g unripe green tomatoes, chopped
  • 1


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,