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
For the deep-fried squid
For the tomato salad

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.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4

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This recipe is from...

Saturday Kitchen 17/04/2010 bbc_one Saturday Kitchen

Next on


10:00am Saturday 31 January

James Martin presents, with help from chefs Judy Joo and Michael Caines.

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