Green tomato chutney with deep-fried squid and tomato salad

James Martin’s recipe for green tomato chutney recipe only takes an hour and is perfect with squid.


For the green tomato chutney
  • 175g/6oz light brown sugar
  • 150ml/5fl oz white wine vinegar
  • 1 shallot, peeled, finely chopped
  • 1 garlic clove, peeled, finely chopped
  • 2cm/¾in piece fresh root ginger, peeled, finely grated
  • 1 red chilli, finely chopped
  • 125g/4½oz sultanas
  • 600g/1lb 5oz green tomatoes, quartered
For the deep-fried squid
  • 75g/3oz plain flour
  • salt and freshly ground black pepper
  • 12 baby squid, cleaned, quills and beaks removed
  • 2 free-range eggs
  • 75g/3oz panko (Japanese breadcrumbs)
For the tomato salad
  • 1 bunch watercress
  • 100g/3½oz radishes, trimmed, sliced
  • 40g/1½oz baby red chard
  • 200g/7oz heritage tomatoes, quartered
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

Preparation method

  1. For the tomato chutney, heat the sugar in a frying pan until the sugar melts and caramelises.

  2. Add the white wine vinegar, shallots, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened.

  3. Meanwhile, for the deep-fried squid, heat the oil in a deep fat fryer to 190C/374F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  4. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. Sprinkle the Japanese panko breadcrumbs onto a separate plate.

  5. Dredge the squid in the seasoned flour until completely coated, shaking off any excess. Dip each floured squid first in the beaten egg, and then dredge it in the panko breadcrumbs until completely coated.

  6. Carefully lower the coated squid, in batches, into the hot oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm.

  7. For the tomato salad, mix the watercress, radishes, baby red chard and tomatoes in a large bowl until well combined. Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper.

  8. To serve, divide the deep-fried squid among 4 serving plates and spoon the tomato salad alongside. Spoon the green tomato chutney into a small bowl and serve alongside.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4

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