Mowgli Chutney

Spicy Tomato Chutney

4 tbsp vegetable oil
1 tbsp cumin seeds
1 tbsp black mustard seeds
5 curry leaves
6 large tomatoes, roughly chopped
1 cm piece of fresh root ginger, peeled and grated
2 garlic cloves, minced
½ tbsp chilli powder
½ tbsp ground turmeric
2 green chillies, deseeded and thinly sliced
1 tsp salt

Heat the vegetable oil in a large frying pan over a medium-high heat. When the oil is hot add the cumin seeds, mustard seeds and curry leaves, fry for around 30 seconds until the cumin seeds seeds turn dark brown and they start to be fragrant.

Add the tomatoes, ginger, garlic, chilli powder, ground turmeric and green chillies and stir well. Turn down the heat to low and fry for about 5 minutes, stirring occasionally, until the tomatoes begin to soften

Add the salt then cover the pan and cook gently for about 15 minutes, until the tomatoes have cooked down and released their liquid. Remove the lid and stir until you have a smooth sauce. Cook for a further 5 minutes until the relish thickens slightly. Store in an airtight jar in the refrigerator. The relish will keep, unopened, for about a month, but once opened should be eaten within a week.