With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.
Cover the saffron with 100ml of boiling water and leave to infuse.
Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
Peel and very finely chop the garlic, ginger and chillies.
Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, click apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly.
Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway.
Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.
This curry goes up a level when tomatoes are at their most delicious, so make it in the summer with beautifully ripe tomatoes for the very best results.