What to do with Green Tomatoes

The classic way

Green Tomato Chutney is made with a mixture of chopped tomatoes, apples, vinegar, sugar, and spices, simmered until glossy and thick, and making a fine companion to cheddar or cold ham.

Fried Green Tomatoes are the next place many of us go: thick slices of green tomato dredged in seasoned flour, fried until golden, and served with a creamy dip or chutney. They’re crisp on the outside, tender within, and super hot when first cooked – be sure to leave them to cool or burn your mouth.

Green Tomato Stir-fry
Stir fry some onions, add chopped green tomatoes and finish with crushed garlic and fresh parsley. Top your toast with it, it's unmissable!

Green Tomato Pickle/Preserve

• 4kg green tomatoes
• 100g sea salt
• 200g sugar
• 200ml sunflower oil
• 200ml apple cider vinegar
• 1-2 cloves garlic
• dill or fennel
• black pepper

Method:
Chop the tomatoes into wedges. Mix with salt and sugar and leave for 4 hours. Thereafter transfer to a sieve and leave to strain. Add the strained liquid to the oil and vinegar and cook until the liquid starts boiling. Meanwhile mix the tomatoes with the dill and garlic and transfer into jars. Pour in the boiling liquid, screw the lid on tightly and turn the jar upside down until it cools down.

Curries

Chard & Green Tomato Curry

Cube the tomatoes and finely chop chard (with the stalks), white onion and a few peppers. Fry in a pot for about 15 mins. Season with salt, black pepper, paprika, mild (or hot) curry powder and stir for another 2-3 mins. Add a spoonful or gram or maize flour and keep stirring. Add boiling water to the mixture to cover the veg and cook until the sauce reduces slightly. Serve with rice or on its own.

Green Tomato and Potato Curry

Ingredients

• 4 medium sized green tomatoes, cut into bite sized pieces (not too small, or they will disintegrate during cooking
• Equal amount by volume of potatoes, peeled and diced
• 1 inch piece of ginger, peeled and grated
• 1-2 tbsp. oil or ghee
• 1 tsp. cumin seeds
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/4 tsp. chilli powder or to taste
• Salt to taste
• Boiling water
• 1 tsp. brown sugar, if needed
• 1/2 tsp. garam masala
• A handful of chopped coriander leaves (optional)

Instructions

1. Heat oil in a pan.
2. Add cumin seeds. When seeds splutter, add ginger and stir-fry for 20-30 seconds only.
3. Add potatoes, tomatoes, all the spices and salt.
4. Stir-fry for a minute or two.
5. Add water and bring to boil. Simmer gently until potatoes are cooked.
6. Taste and adjust seasoning. If tomatoes are too tart, add a little bit of brown sugar.
7. Turn heat off, add garam masala and coriander leaves.

Green tomatoes for desert

Check out this lovely recipe for Green Tomato Cakes