Prep: 5 minutes
Cook: 20 minutes
Makes approximately 300g of chutney
1 tbsp olive oil
¼ tsp nigella seeds
¼ tsp brown or black mustard seeds
¼ tsp ground cumin
¼ tsp chilli powder
½ tsp salt
4 tbsp sugar
2 tbsp liquid pectin
Score the tomatoes with a knife. Immerse them in boiling water for 2 minutes. Remove from the water, peel and discard the skin, then coarsely chop the flesh and set aside.
Heat the oil on a medium heat in a heavy-based pan. Add a few of the nigella and mustard seeds. When they splutter, add the remaining seeds and mix.
Stir in the cumin and chilli powder, and mix again. Put in the tomatoes and sauté over a low heat for a couple of minutes.
Add the salt, cover the pan and simmer for 5 minutes. Roughly mash the tomatoes. Stir in the sugar and simmer uncovered for 7 minutes.
Pour in the pectin, stir well, then boil the mixture rapidly for 2 minutes until quite thick. Remove from the heat and leave to cool.
Spoon the chutney into an airtight jar. Store in the refrigerator for up to 2 months