Curried Green Tomatoes


1 teaspoon cumin powder
1 teaspoon chilli powder
1 teaspoon ground coriander
half teaspoon turmeric
1 fat clove garlic
a few black peppercorns - approx 8
thumb size squeeze of tomato paste
1 teaspoon mango chutney
150g green tomatoes
1 large onion
a lime to finish

Grab your pestle and mortar. Pound the garlic with a pinch of salt and the peppercorns until you have reduced it to a thin paste, add the tomato puree and mango chutney, followed by the rest of the spices. Mix and pound until a thick paste forms.

Dice the onions and cut the tomatoes into wedges. Place a thick based pot - I used a cast iron casserole - onto a medium heat and then add a good slug of olive oil. Add the tomatoes and onion, lower the heat and fry gently until the onion starts to soften.

Add your spice mix, stir, and keep cooking over a medium heat until the tomatoes have softened but kept their shape - don't let them over cook and turn to mush. Taste and add more salt if need be - I found it needed it.

Squeeze over a little lime and serve straight away with a lime wedge on the side. Re-heating doesn't work well for this dish so try to serve straight away!