“This light and vibrant tomato chutney is inspired by the cuisine of Western India. The taste is sweet and sour, with a nice chilli kick. It is a great accompaniment to all sorts of foods and is also a fantastic way to use tomatoes when they are in season. This is beautifully refreshing for a hot summer’s day and also very comforting with warm food in winter. ”
Peel the garlic, and then roughly chop along with the tomatoes. Put them in a pan with the water, bring to a simmer, then cover and cook over a low heat for 10–15 minutes. Take the pan off the heat and leave to cool a little. Transfer the contents of the pan to a blender and blend the mixture to a paste. Heat the oil in a small pan set over a low heat. Add the asafoetida and, when it is fragrant, add the mustard seeds. When they begin to pop, add the tomato paste and salt. Cook over a low heat for 15–20 minutes until the mixture becomes a thick paste. Finely chop the coriander, then add along with the chilli powder, coriander and sugar and mix well. Leave the chutney to cool a little before serving. This chutney will keep, refrigerated, in an airtight container for up to 3 days.